Knife Type

Japanese kitchens use a different knife for nearly every task, and each shape has a long history behind it. Browse our full range of Yoshihiro knives by type, from everyday chef knives to specialist blades used in professional sushi kitchens.

Double-edged knives such as the gyuto, santoku and nakiri are sharpened on both sides and feel familiar to Western cooks. Single-edged knives such as the yanagi, deba and usuba are the traditional tools of Japanese cuisine, ground on one side for exceptionally clean, precise cuts.