This Bishoku Nakiri knife may look like a tiny cleaver but it’s actually much lighter and specifically designed to be the perfect vegetable knife. It’s made of iron, so it is stronger, and will stay sharp longer than a steel knife. Its blade is almost flat, with only a very subtle curve to increase sharpness.
This stylistic Teru banno knife is designed with a curved spine and a pronounced bevel toward to the tip, which allows the blade to be rolled across food in order to mince it.
This Yanagi knife is designed to be long and thin to cut and filet fish with ease. The Japanese philosophy with knives, and especially with the yanagi is to pull it back across the food and cut it that way, instead of pushing down.
This Senzou Kengata knife is a standard kitchen knife, capable of doing just about anything you need it to. The blade is large, with an elongated and pronounced bevel which allows for rocking, and enables an extra fine cut.
This light weight and stylish little knife looks like it might be a mini cleaver, however it isn’t. It’s called the Senzuo Usui and it is adored across Japan as being the best knife for cutting vegetables.