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About knife types

Gyuto – Chefs Knife

 

Gyuto literally translates to beef-sword. Gyuto is Japanese designed chef knife. It’s the all-purpose knife for cutting meat, fish, and vegetable.

Gyuto have a slim shape, thin blade and has a pointed tip.

 

 

 

Petty - Utility Knife

 

120 – 160mm smaller knife. Generally used for handing work like peeling fruits or vegetables, and can also be used as an all-purpose knife in compact kitchens.

 

 

 

Yanagiba – Fish Slicer

 

Long, thin, sharp, single edged blade for carving things like smoked salmon or Japanese traditional sashimi, or making fish carpaccio. The sliced surface of the fish will be smooth like a mirror. The fish cut with a sharp yanagiba doesn’t soak up too much sauce and it makes the taste of your dish world difference. Basically longer is better for yanagiba because completing the cut in a long single drawing motion is the key for slicing fish, however, it’s depends on the size of your kitchen. If you are working in front of your guests, longer blade looks nicer. If you are looking for a slicer for meat, Sujihiki (Sujibiki) would be the better choice for you.

 

 

 

Sujihiki (Sujibiki) – Slicer

 

Double edged long blade for portioning meat and fish. Many chefs use Sujihiki as a fish slicer.

Sujihiki can make long slicing actions. The actions can be used for preparing large vegetables as well as slicing roast meat, making sashimi or carpaccio.

 

 

 

Deba – Fish Boning Knife

 

Deba is designed for filleting and portioning fish. The thick blade with single sided edge make tough use. Deba can be used for poultry. Use its heel for cutting little bones. Cannot to be used for frozen items.

100 mm- 120 mm Deba for small fish like bream or small mackerel.

150 mm for bigger fish like snapper or bonito.

If you do filleting fish outdoor, stainless steel knives would be recommended. Sea breeze makes rust on carbon steel knives.