Sakai Knives: Features by Use

Types of Sakai Knives and Their Uses

Knives can generally be classified into Japanese and Western types. Sakai knives are predominantly single-edged Japanese knives, forged by skilled artisans. Japanese knives vary in shape based on their intended purpose, with differences in size, thickness, and design.

Some of the most popular Sakai knives include the deba knife, which is used for fish preparation and features a sharp tip and thick spine; the yanagiba knife, which is ideal for slicing sashimi (raw fish); and the usuba knife, a thin, single-edged blade perfect for peeling vegetables.

Additionally, there is the nakiri knife, which is double-edged and suitable for both beginners and professionals when preparing vegetables. Other well-known Sakai knives include the honekiri knife, used for fish with many small bones such as conger eel, and the fuguhiki knife, which has a narrower blade than the yanagiba and is specifically designed for preparing fugu (pufferfish).

In recent years, Sakai has also embraced the production of double-edged Western-style knives that are more user-friendly for home cooks. Among these are the santoku knife, a versatile blade for cutting meat, fish, and vegetables, and the gyuto knife, primarily used for cutting meat. There are also petty knives, small versions of the gyuto designed for delicate tasks like peeling fruits and vegetables.