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MIYABI KNIFE KNOWLEDGE KNIFE USES

You will only achieve the best cutting results using the right blade. Find out below which type of knife is most suitable for which work.

 

MIYABI Kudamono

Kudamono

The Kudamono is a vegetable knife and is perfect for cutting and peeling fruit and vegetables.

  • Symmetrical blade
  • length: 90 mm

Available in series:

MIYABI Shotoh

Shotoh

The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. After the Santoku, the Shotoh is the best selling blade shape in Japan.

  • Symmetrical Blade
  • Blade length: 90-150mm

Available in series:

 
MIYABI Chutoh

Chutoh

The Chutoh is a medium-sized knife. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife.

  • Symmetrical blade
  • Blade length: 160 mm

Available in series:

MIYABI Gyutoh

Gyutoh

The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables.

  • Symmetrical blade
  • Blade length: 200-270 mm

Available in series:

MIYABI Deba

Deba

The Deba is the coarse knife used in Japanese cuisine. Its robust blade is especially good for filleting and boning fish and meat.

  • Asymmetrical blade
  • Blade length: 170 mm

Available in series:

MIYABI Kodeba

Kodeba

The Kodeba is a smaller version of the Deba and is also used for filleting and boning, as well as for chopping vegetables.

  • Asymmetrical blade
  • Blade length: 100 mm

Available in series:

MIYABI Santoku

SANTOKU

Santoku is the best-selling shape of blade in Japan and translates as "Three Virtues". The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish.

  • Symmetrical blade
  • Blade lengths: 150-180 mm

Available in series:

MIYABI Sujihiki

Sujihiki

The Sujihiki is a very fine carving knife. It is ideal for slicing raw or cooked meat and fish.

• Symmetrical blade
• Blade length: 240-270 mm

Available in series:

MIYABI Yanagiba

Yanagiba

Yanagiba means "willow leaf blade". The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. The Yanagiba can also be used to trim fillets of meat.

  • Asymmetric blade
  • Blade length: 270mm

Available in series:

MIYABI Kiritsuke

Kiritsuke

Kiritsuke literally means "slit open". This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of sashimi and the fine slicing of vegetables.

  • Asymmetrical blade
  • Blade length: 240 mm

Available in series:

MIYABI Sakimaru Takobiki

Sakimaru Takobiki

The Sakimaru Takobiki is perfect for preparing sushi and sashimi. The fine blade is ideal for slicing wafer-thin slices of raw fish.

  • Asymmetrical blade
  • Blade length: 270 mm

Available in series:

MIYABI bread knife

BREAD KNIFE

The scalloped edge cuts effortlessly through hard bread crusts and slices thinly and cleanly.

  • Serrated blade
  • Blade lengths: 230-240 mm

Available in series:

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