knifeopedia
A Wabochoh typically features a straight handle made from Magnolia wood, often combined with a water buffalo horn ferrule. The blade is typically made from carbon steel and has a single bevel edge. These knives are highly specialized, designed to perform specific tasks exceptionally well, but are not particularly versatile outside of their intended use. Due to their focus on specific culinary tasks, there is a wide variety of Wabochoh knives, each tailored for a particular function. Below, we’ll focus on explaining the most popular Wabochoh knives, commonly used by home cooks.
A Yobochoh should not be confused with a standard Western knife, even though they may appear similar at first glance. Typically, Yobochoh knives feature a classical Western 3-rivet handle, though versions with a Japanese-style handle are also available. First, a Yobochoh is never full bolster. Instead, it will have either no bolster or a half-bolster. More importantly, the blade iis typically thinner, lighter, and sharper than a similar-looking Western knife. Yobochohs are available in both carbon steel and stainless steel.
Recently, a new category of knives has emerged, known as "Modern" Japanese knives. These knives are a fusion of a Yobochoh blade with a Wabochoh handle, designed to evoke the aesthetic of a traditional Japanese sword. This look is achieved by using a Damascus blade combined with more ornate handles than those typically found on Wabochoh knives. The result is a knife that maintains a distinctly Japanese appearance, appealing primarily to foreign consumers.
Interestingly, these knives were originally created for international markets and were not available in Japan for many years, even after gaining popularity abroad. However, over the past decade, they have become more common in Japan as well. Many are sold to tourists seeking authentic Japanese craftsmanship, but they are also gaining some traction among Japanese consumers, though they still represent a minor share compared to the traditional Yobochoh and Wabochoh knives.
These are the most common Japanese blades and their usage:
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Santoku
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The Santoku is Japan's version of an all-purpose knife. The name "Santoku" translates to "three virtues," though there is some debate as to whether these refer to cutting fish, meat, and vegetables, or the knife’s ability to slice, chop, and dice. It features a wider blade and a straighter edge compared to a traditional Chef’s knife, making it especially well-suited to the push-cutting technique commonly used in Japan.
Due to its versatility, the Santoku is the most popular knife shape among Japanese consumers, accounting for nearly half of all knife sales in Japan. In recent years, it has also gained significant traction in Western kitchens, where it has become the second best-selling knife after the Chef’s knife.
Santoku knives typically range in size from 14 cm (5.5”) to 18 cm (7”), with the 18 cm size being the most widely used.
Petty knife
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The Petty knife (derived from the French word "Petit," meaning small) is the Japanese version of a paring knife. It typically comes in sizes ranging from 12 to 15 cm (5-6”) and is used much like a paring or small utility knife in Western kitchens.
Gyutoh
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The Gyutoh (literally meaning “beef sword”) is the Japanese equivalent of a Chef’s knife. While its blade profile is very similar to a Western Chef’s knife, its blade geometry follows the Japanese blade philosophy, meaning it is thinner, with a straighter grind, and features a very thin edge with an acute angle for maximum sharpness.
The Gyutoh is widely used in professional kitchens, especially for tasks like slicing and rock-chopping. However, it is not as common in home kitchens, where the Santoku often takes its place due to its more compact size and versatility.
The Gyutoh comes in sizes ranging from 18 to 33 cm (7”-13”), with the 20 cm (8") version being the most popular for home use. In professional kitchens, longer sizes of 24-27 cm (9”-10.5”) are favored for their added efficiency.
Nakiri
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The Nakiri knife is specifically designed for chopping vegetables. It features a wide blade with a straight edge and squared-off tips, allowing for smooth, clean cuts all the way through to the cutting board in a single push. The Nakiri typically comes in sizes around 17 cm (6.5”) and has a double bevel edge. It should not be confused with its single-bevel counterpart, the Usuba
Sujihiki
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The Sujihiki (literally translated as “pulling sinew”) is the Japanese equivalent of a slicing knife. It’s designed for tasks such as trimming away sinew or fat from meat, finely slicing meat or boneless fish, as well as filleting and skinning fish.
It comes in sizes from 21-36 cm (8-14”), with 24 and 27 cm (9.5” and 11”) being the most popular.
Yanagiba or Sashimi Knife
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The Yanagiba (literally meaning “willow leaf blade”) is a professional Japanese knife designed specifically for cutting fish into thin slices, typically for Sashimi or Sushi. Its single-bevel edge with a hollow-grind on one side allows for an incredibly thin, sharp edge that reduces the risk of the fish sticking to the blade. This design enables the chef to make precise, clean cuts in one smooth slice, preserving the delicate texture of the fish.
Yanagiba knives come in sizes from 21 to 36 cm (8-14”), with 27 cm (11”) and 30 cm (12”) being the most popular choices.
Deba
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The Deba is a professional Japanese knife with a single bevel edge, designed primarily for beheading and filleting fish. Its blade is notably thick (usually 5 mm or more), giving the knife significant weight. The heavy weight and more obtuse edge angle compared to other single bevel knives allow the Deba to cut through fish bones without damaging the blade.
The single bevel design of the Deba is crafted to slide along fish bones, facilitating easy filleting by separating the meat from the bones. While it's primarily used for fish, the Deba can also be used for cutting chicken. However, it is not suitable for cutting through larger bones
Deba knives come in sizes ranging from 16 to 30 cm (6-12”), with the 17 cm (7”) and 21 cm (8”) versions being the most popular. There is also a smaller version known as the Kodeba (meaning "small Deba"), which is typically 10-12 cm (4-5”) long and about 3.5 mm thick. The Kodeba is used for cleaning and filleting small freshwater fish like trout.
Usuba
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The Usuba (literally translated as "thin blade") is the thinnest and sharpest of the single bevel edge knives and made for cutting vegetables without cracking them, and shaving cylinders of radish into thin sheets.
Due to its tall blade and single bevel edge, the Usuba will resist a straight cut, but the incredible sharpness allows it to produce extremely clean cuts that leave the texture of vegetables intact.
The Usuba is typically sized between 17 and 21 cm (7”-8”), with the 17 cm (7”) version being the more popular choice.
Kiritsuke
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The Kiritsuke (literally meaning “cut open”) is a hybrid between the Usuba and the Yanagiba, combining features of both. The blade is wider and the edge straighter than a Yanagiba, making it suitable for cutting vegetables similarly to an Usuba, while its longer blade allows for one-cut slicing of fish, like a Yanagiba.
The Kiritsuke typically features a single bevel edge and is considered one of the more challenging knives to use, requiring a high level of knife control and skill.
n recent years, the Kiritsuke has gained popularity in international markets due to its sharp and distinctive appearance. To accommodate Western chefs, versions with a double bevel edge have been introduced, making it easier to use for those less familiar with single-bevel knives.
Kiritsukes are generally available in sizes ranging from 24 to 33 cm (9”-13”), with 24 cm (9”) and 27 cm (10”)being the most popular choices.
There are a many other traditional Japanese blades, most of them single bevel edge, even with regional varieties. The term “kiri”frequently appears in their names, as it means “cutting” in Japanese. Below is a short explanation of some of these blades:
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Bunka bochoh:
a cross between Santoku and Gyutoh
Butakiri:
knife to cut meat (buta = pig)
Chukabochoh:
Japanese term of a Chinese cleaver
Fugubiki:
for cutting fugu (blowfish); thinner version of a Yanagiba
Hamokiri:
“hamo cutter” (hamo is a kind of eel)
Hankotsu:
a kind of a boning knife, but for meat fabrication in hanging butchery
Hakata bochoh:
a regional variety of the Bunka bochoh, used in the Kyushu region
Honesuki:
designed for de-boning and breaking down poultry
Kaisaki:
single bevel edge version of the Petty knife; also used for fish slicing
Kamagata Usuba:
version of the Usuba, but with rounded tip
Maguro bochoh:
extremely long single bevel edge knife, made for filleting tuna
Miroshi deba:
miroshi = filleting; more slender and longer than a Deba
Kanisaki deba:
specialized deba for filleting kani (= crab) or other shellfish
Kawamuki:
literally “skin peeling knife”
Kujira hochoh:
originally designed to cut whales; now also used for other large fish
Kurimuki:
“chestnut skin peeler”
Mukimono:
similar to a Kiritsuke, but smaller in size
Sabasaki:
for cleaning and filleting saba mackarels
Soba/ Udon kiri:
for cutting soba or udon noodles
Sushikiri:
longer, rounded blade in the Kansai region, for cutting sushi rolls
Takobiki:
designed to cut tako (octopus); similar to Yanagiba
Sakimaru takobiki:
like takobiki, but with different tip
Unagisaki:
smaller knife for filleting eel
Japanese Blades
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In Japanese knives, there is a distinction between Wabochoh (Japanese knives) and Yobochoh (Western knives).