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Japanese knives come in a wide variety of shapes and sizes, with specialized blades for anything from slicing through the tissue-thin skin of tomatoes to splitting whole chicken and beef pieces. The most practical types of japanese knives kitchen to keep in your kitchen are listed here, along with instructions on how to use each one.

Multi-Functional Knife (Santoku)
This incredibly frequent Japanese knife design has a blade that softly curves, a rounded top, and a pointy tip—a shape known as a sheep's foot. Its name, which translates to "three uses," alludes to both its intended use of foods including meat, fish, and vegetables as well as its three different cutting methods. It makes the ideal all-purpose kitchen knife and is fantastic to keep on hand for basic cutting requirements.

Practical Knife (Petty)
A conventional Western paring knife found in a typical knife block is roughly equal to this little, useful Japanese knife type. It has the agility to perform general peeling and paring operations as well as cut fruit and chop herbs. It also serves as a fantastic introduction for those who are unfamiliar with the size, weight, and sharpness of a larger knife like a gyuto.

Sushi Knife (Yanagi)
A Yanagi, unlike comparable knives of Western design, uses the pull-cutting technique to evenly slice through a block of fish and has a long, thin blade of nonstick carbon steel made using ancient Japanese sword-making methods.

Multi-Functional Knife (Kiritsuke)
Chefs in Japan's restaurant business view this particular knife style as a prestige symbol. With shared features of both a gyutou and a yanagi, it has a hybrid design. Tap chopping is now possible thanks to the edge's single- or double-bevel, which increases utility. Though undoubtedly a contender for your personal kitchen, it may be a better option for an experienced home chef.