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Which original Japanese knife is suitable for which work?

The basic equipment in the kitchen should include a paring knife, a meat or fish knife and a small all-purpose knife for peeling fruit and vegetables. This basic equipment is a must for cutting food quickly and effortlessly and can be supplemented with any other types of knives as needed. At Silverback Knives, we offer a few types of knives for different cutting tasks in the kitchen:

Chef's Knife - General Purpose Knife:

This knife is one of the most important kitchen equipment and should not be missing in any kitchen. The chef's knife has a high blade with a radius to the tip. Therefore, this type of knife can be used for cutting meat, fish and vegetables. General purpose knives include the gyuto, santoku and bunka.

Vegetable knife:

There is no such thing as the classic vegetable knife. In principle, all all-purpose knives (Gyuto, Bunka and Santoku) are suitable, but there is a special form with the Nakiri. For cutting vegetables, one usually uses knives with a higher blade, in order to be able to cut larger vegetables without problems and at the same time prevent slipping. The knife size should always be selected based on the food to be cut.

Fish knives:

All knives for processing fish have a sharp tip to be able to open the fish for gutting. Since some fish knives are also used for bone crushing, the Funayuki and Deba have a wide blade back with the necessary stability for preparatory work. The Yanagiba or Sushi knife, on the other hand, is to be used for the finer work such as portioning the fillets. Hybrid knives such as the bunka are also suitable for these cutting tasks, but they cannot fully compensate for the characteristics of the pure fish knives, but they form a solid middle ground.

Santoku:

The Santoku is an all-purpose knife and the name Santoku can be translated as "Three Virtues". Meat, fish and vegetables can all be handled effortlessly with this knife.

Bunka:

The Bunka is also considered an all-purpose kitchen knife today and is used for meat, fish and vegetables. The elongated tip shape of the knife also allows fish to be gutted and filleted.

Gyuto:

The gyuto is also an all-purpose knife and can be used for various cutting tasks such as meat, fish, fruits and vegetables. The tip of the gyuto makes precise cuts as well as coarser preparation work.

Funayuki:

This type of knife originated for the activities of fishermen on fishing boats. Today, depending on the blacksmith, there are various variations that have made these knives also general-purpose knives. Characteristic is the short wide blade area with long tapered tip. These knives can be ground on one or both sides.

Honesuki:

This Japanese version of the boning knife has a wider blade for more stability. It was mostly used in the past for boning smaller animals such as poultry, so it can also cut small bones.

Nakiri:

This classic vegetable knife is mostly single-edged and allows for very precise cutting of vegetables. The high blade is advantageous when preparing more voluminous vegetables and can also be used for chopping herbs. The large blade can also be practical when moving the cut material, similar to a shovel.