Knife Types

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      Which Japanese Knife is suitable for which tasks?

      The basic equipment in the kitchen should include a vegetable 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 easily 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 tools 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.

      Paring 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 knife. For cutting vegetables, one usually uses knives with a higher blade to be able to cut larger vegetables without problems and at the same time prevents 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 it cannot fully compensate for the characteristics of the pure fish knives.

      Santoku Knife:

      The Santoku knife 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. It is probably the most famous Japanese kitchen knife along with the Gyuto.

      Bunka Knife:

      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 Knife:

      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 Knife:

      This type of Japanese knife originated from 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 a long tapered tip. These knives can be ground on one or both sides.

      Honesuki Knife:

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

      Nakiri Knife:

      This classic vegetable knife from Japan 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.