Skip to main content
Get 15% Off With Code SPRING15

VIDEO: Japanese Knives: Learn the basic shapes


You can identify Japanese knives by the shape and length of their blades.

The usuba, or “thin blade,” is a traditional Japanese knife used for cutting vegetables. It's identified by it's overall rectangular shape and flat tip. The usuba is a sharp blade that is excellent for thinly slicing carrots, daikon radish and other vegetables.

The yanagi is a very long and thin bladed sashimi knife used by sushi chefs to slice fish. Thesingle bevel blade lets chefs create a clean slice with no rough edges with one single, long, smooth pull.

The gyuto, or meat knife, is a Japanese version of the classic Western chef’s knife, although the blade is thinner and holds a sharper edge. It is a versatile knife that can be used to slice steak, fish, veggetables or fruit -- anything.

A whetstone or "toishi" is a sharpening stone, which is soaked in water and used to sharpen the edges of steel knives. You'd be surprised how east an effective this sharpening technique is to do. Highly recommended.

Shop the world's best Japanese Wagyu imported from hand-picked farms in Japan:

Available now: Japanese A5 Wagyu

Crowd Cow works directly with some of the best Wagyu farms in Japan.


Related Videos

A5 Wagyu Dos and Donts

over 5 years ago

Tips to get the most out of A5 Wagyu, properly defrost it in the fridge up to 24 hours, not on the countertop or microwave Purchase award-winning Kagoshima A5 Wagyu:
One of Japan's oldest and best top craft knife-makers, Sugimoto-hamano (they began making steel swords), demonstrates how to use a whetstone to hand-sharpen a steel-bladed knife. The technique is surprisingly easy to perform and results in an extremely sharp and effective blade edge. Purchase the world's-best A5 Wagyu from hand-selected farms in Japan via Crowd Cow:
These meatballs are something else! This meatballs recipe was inspired by many visits to Salumi, a Seattle deli and restaurant offering artisanal cured meats. Crowd Cow's ground beef makes these meatballs extra special: With Crowd Cow's ground beef, you always know the farm and the farmer's name where your beef comes from. This is a far cry from the mystery meat...
The steps are easy, but the most important step of all: craft beef from one of Crowd Cow's worlds-best independent providers. 1: Season with salt and pepper. Great beef doesn't need sauces and harsh spices. Let the meat stand on it's own. 2: Heat a cast iron pan to HIGH and use avocado oil or similar to sear all sides. About two minutes today. 3: Put the cast iron together with the steak int...