Western-style knife types (洋包丁)Īfter World War II, Western style foods - especially meat - started to become popular in Japan. Let’s now take a further look at each style, and list the different knife types of each. yanagiba is for sushi mukimono is for decorative cutting). Most traditional Japanese knives are designed for very specific purposes (e.g.
The thinner, lighter, sharper blade allows the chef to cut with more precision and detail than a double-bevel blade would. Left-handed Japanese style knives are rare, and must be custom ordered.Ī single bevel blade is more suitable for preparing traditional Japanese cuisine (i.e.
The bevel is typically tapered to the right side, making it suitable for right hand use only. This means they are sharpened on one side only. Most - but not all - traditional Japanese knives have single-bevel blades. These days, many Western style knives have all-purpose usage, and are used for a wide range of tasks (i.e. They were thus built to be sturdier and less delicate that traditional Japanese knives.
The original purpose of Western style knives in Japan were to cut meat, and prepare Western cuisines. Typically the bevel tapers equally on both sides, although some knives may have a steeper angle on one side. Western style knives all have double-bevel blades, which means they are sharpened on both sides. The two main differences between each type is the intended usage, and the bevel/grind of the blade. Western style blades are all double-sided most traditional style blades are single-sided
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