Japanese knives for specific tasks: choose the right one for each type of cut
Japanese knives are known not only for their quality, but for their specialization in specific kitchen tasks. Each type of knife has a specific purpose, from cutting meat and fish to working with vegetables , and knowing these particularities can transform your experience in the kitchen. Below, we show you which Japanese knife is ideal for each type of cutting and how each one makes your culinary tasks easier.
1. For the cut of meat: Gyuto
The Gyuto is the Japanese equivalent of the Western chef's knife. Its versatility and shape allow it to make precise cuts in both meat and vegetables. Thanks to its long edge and curved design, you can make wide, precise cuts, ideal for preparing meat in large portions. Its blade allows for a good balance of weight, facilitating continuous work.
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Recommended size : 21-24 cm for large cuts and 18 cm for greater maneuverability.
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Advantage : Its length and balance make it perfect for cutting large pieces of meat with precision.
2. For filleting and working with fish: Yanagiba
The Yanagiba is a long, thin-bladed knife designed especially for filleting fish and preparing sushi. Its single-bevel edge allows for clean, precise cuts, essential for preserving the texture and flavor of the fish without tearing it.
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Recommended size : 24-30 cm, depending on the size of the fish.
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Advantage : Ideal for sashimi and sushi, it allows for smooth cuts without damaging the structure of the fish.
3. For cutting vegetables: Nakiri
The Nakiri is the perfect choice for working with vegetables thanks to its wide, straight blade, which allows for full contact with the board when cutting. Its design facilitates the “push-cutting” technique, in which the knife slides downward without swinging, ideal for obtaining uniform and fast cuts in vegetables.
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Recommended size : 16-18 cm, depending on the size of the vegetables.
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Advantage : Its rectangular and flat shape allows precise cuts in vegetables and prevents rocking, ideal for consistent chopping.
4. For delicate work and small cuts: Petty
The Petty is a small, versatile knife used for detailed tasks such as peeling, chopping herbs, and fine cutting. It is excellent for tasks requiring precision on small items such as fruits and vegetables.
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Recommended size : 12-15 cm, for fine work.
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Advantage : Its compact size makes it easy to maneuver for delicate tasks.
6. For everyday tasks: Santoku
The Santoku is a multipurpose knife that combines the functionality of the Gyuto with the control of the Nakiri. Its name means “three virtues,” referring to its ability to cut meat, fish, and vegetables. It is perfect for those looking for a versatile knife for different tasks without compromising precision.
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Recommended size : 16-18 cm, ideal to fit any type of daily cut.
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Advantage : Its versatility and ease of use make it an ideal choice for general kitchen use.
Conclusion
Choosing the right knife for each task not only makes your kitchen work easier, but it also helps keep your ingredients in top condition and enhances your culinary skills. Whether you need a Yanagiba for sushi cuts or a Nakiri for preparing vegetables, having the ideal Japanese knife for each cut can make a big difference.
Ready to equip your kitchen with the best Japanese knives? Discover our collection and choose the one that best suits your needs.
