Japanese Knives: Learn the basic shapes
Four shapes, four jobs: usuba, yanagi, gyuto, and the whetstone that keeps them sharp.
0m 16s
You can identify a Japanese knife by the shape and length of its blade.
The usuba, or "thin blade," is a traditional vegetable knife. Rectangular profile, flat tip, and a very sharp edge for clean slices of carrot, daikon, and other vegetables.
The yanagi is a long, slim sashimi knife used by sushi chefs to slice fish. Its single-bevel edge lets a chef pull through a fillet in one smooth motion, leaving no rough edges.
The gyuto is the Japanese take on the Western chef's knife: thinner, sharper, and a true all-rounder for steak, fish, vegetables, or fruit.
A whetstone, or toishi, is a sharpening stone soaked in water and used to refresh the edge of a steel blade. The technique is easier than it looks and well worth learning.
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