Double-Edged Knife
The double-edged kitchen knife is the most common knife for home cooking. Since it has blade with double cutthing edges, it can be used without distinction between right-handed and left-handed. The double-edged kitchen knife produced in Takefu Knife Village is basically made from the material like the figure on the left.
●Variety of double-edged knives●
SANTOKU
SANTOKU
NAKIRI
NAKIRI
NAKIRI
NAKIRI
NAKIRI
SANTOKU
This knife is the most common one for home cooking. You can cut anything such as meat, vegetables, fruits, and fish (fillets).
NAKIRI
An old-fashioned square-shaped kitchen knife. There is a sense of stability when you cut large vegetables with a wide blade.
GYUTO
This is also universal knife that can cut anything like Santoku. It came from foreign countries as a knife to cut chunks of meat.
PETTY
This is a small, tight-turning knife that is often called a "fruit knife" in Japan. "Petty" means "small" in French.
SUJIHIKI
Sujihiki has longer and thinner blade than Gyuto. This is useful to separate meat from muscles and bones.
●Types of materials●
Stainless
Stainless
Stainless steel
Stainless steel
×
Stainless
This is a steel material made of stainless steel with stainless steel in between. Its main feature is that it is rust resistant. Since stainless steel is hard, it is a little harder to sharpen than carbon steel knives. It is suitable for those who want to choose a knife that is easy to maintain.
Layered stainless
Layered stainless
Stainless steel
Stainless steel
×
Layered stainless
This is a steel material made of stainless steel sandwiched between layers of stainless. The characteristics are the same as those of the steel written on the left. The pattern produced by forging is unique and is called "Sekisou", "Sumi-nagashi", "Damascus", etc.
Layered
stainless
Stainless
Stainless
Layered
stainless
Carbon steel
Carbon steel
×
stainless
*Layered as well
This is a steel material that has the properties of iron sandwiched between stainless steel. It has the advantage of combining the long-lasting sharpness of carbon steel with the rust resistance of stainless steel. The carbon steel part of the knife rusts, but the stainless part surrounding the carbon steel makes it less rust.
Layered iron
Layered iron
Carbon steel
Iron
Iron
Carbon steel
×
Iron
*Layered as well
This is a steel material with the properties of carbon steel sandwiched between iron. It is a material that rusts easily, but it stays sharp for a long time. It is also easier to sharpen than stainless steel knives. You can reduce rusting a little bit by removing the water immediately after use and storing it with a thin coating of oil.
Single-Edged Knife
A single-edged kitchen knife has cutthing edge on only one side. Because of this, there is a distinction between right-handed and left-handed. The single-edged kitchen knife produced by Takefu Knife Village is basically made of the material as shown on the left.
Left hander Right hander
●Variety of the single-edged knives●
DEBA
DEBA
Deba is mainly used for cutting and cleaning fish. Deba has thick blade so it is possoble to cut off tail and bones.
YANAGIBA
This long and slender blade is mainly suitable for cutting fillets, and is called "Sashimi knife" in Japan. It is long enough to cut with a single pull.
FUNAYUKI
This kind of knife was often tused by fishermen. Due to the thickness and size of the blade, this can be used as Deba and Yanagiba
AJIKIRI
Ajikiri is thinner and smaller than Deba. It's easy to handle, so you can use this for cooking small kind fishs.
USUBA
This kind of knife is often used by Japanese food chef called "Itamae-san". It makes possible to cut or slice the vegetables really thinner.
＊There are also other kinds such as Matsuba, Takobiki, Kaisaki, Mioroshi and more.
DEBA
Stainless steel
Stainless
Stainless
Left hander Right hander
Iron
Iron
Left hander Right hander
Carbon steel
●Types of materials●
Stainless steel
×
Stainless
This is a steel material made of stainless steel with stainless steel in between. Its main feature is that it is rust resistant. Since stainless steel is hard, it is a little harder to sharpen than carbon steel knives. It is suitable for those who want to choose a knife that is easy to maintain.
Left hander Right hander
Layered stainless
Layered stainless
Stainless steel
Stainless steel
×
Layered stainless
This is a steel material made of stainless steel sandwiched between layers of stainless. The characteristics are the same as those of the steel written on the left. The pattern produced by forging is unique and is called "Sekisou", "Sumi-nagashi", "Damascus", etc.
Carbon steel
×
Iron
This is a steel material made by combining carbon steel with iron. Although it has a tendency to rust, its "long-lasting sharpness" is exceptional. If you like the sharpness of carbon knives, this is the material for you.
Layered iron
Layered iron
Carbon steel
Left hander Right hander
Carbon steel
×
Layered iron
A steel material made by combining carbon steel with layers of iron. Although it has a tendency to rust, its "long-lasting sharpness" is exceptional. The beautiful patterns created by forging are called "Suminagashi," "Sekisou," and "Damascus," and are popular.