Since it is sharp and long from hamoto (heel) to kissaki (point), you can slice sashimi in one stroke, making the cut surface beautiful. It maximizes the taste because its sharp edge does not damage the cells of food. It is called “Shobu” in the Kansai district and “Yanagiba” in the Kanto district. The “Fuguhiki” used for slicing pufferfish is thinner compared with other sashimi knives.
ALL PURPOSE KNIVES
The most commonly used Western knife that can be used for both meat and vegetables.
FOR FILETTING FISH AND CUTTING THROUGH BONES
These knives are used to chop off the head of a fish, cut fish, bones and all, and fillet a fish into 3 pieces. Since it is usually used to cut with force, the blade is thick. A Mioroshi knife has the positive qualities of both a sashimi knife and a deba knife, and is commonly used at fish shops.
FOR SLICING MEAT, FISH, VEGETABLES
The commonly used Western knife that can be used for slicing meat fish, and vegetables. It is shaped like a chef’s knife but longer and more narrow and is used for carving out meat along tendons. It is sometimes called a slicer.
With this knife, you can do everything regarding the preparation of vegetables, from peeling to chopping, and it will make delicate cooking possible. There are mainly two types: double-edged nakiri and single-edged usuba. Regarding usuba, kamausuba is favored in the Kansai district and kakuusuba is favored in the Kanto district.