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If you're considering adding some Japanese knives to your kitchen, then let us help you find the best Japanese knife set… But the double beveled version gives it more versatility for those with less-than-masterful cutting skills.Not to be confused with a traditional deba, which has a single bevel edge and is specialized for cutting fish, the Western deba has a double bevel edge. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. The length is ample to cut through even large steaks, but short enough to provide superb control.Similar in many aspects to the santoku, the bunka is smaller and thinner, and has a noticeable convex cross section just above the cutting edge that provides a good release on vegetables as well as proteins.The yanagiba is a sashimi knife, traditionally used to slice and portion boneless fish, seafood, sushi, and sashimi.Japanese steak knives are different than their Western counterparts, in that they have no serrations.A leather strop is also useful for removing any remaining burs.Like the hankotsu, traditional honesukis have an asymmetrical edge ground to the right side. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. Each small divot created by hand hammering creates a little pocket of air, which reduces drag and provides a quick release from food on the blade.The gyuto is a lightweight, all-purpose knife that excels at precision work like mincing, and fine preparation of both vegetables and light proteins. Prized by many knife connoisseurs, the kurouchi finish gives a rustic aesthetic that adds charm to any knife collection.But it also has a functional purpose. Free shipping. It has a somewhat scaly appearance that reduces reactivity on high carbon blades.Surprisingly nimble, pretty much every kind of chopping and slicing technique works with a chukabocho – as long as the edge has a curve for rock chopping.Because of the flat edge, a rocking motion is pretty much impossible – instead, the nakiri utilizes a straight up and down motion, without the need for any horizontal pushing or pulling. The 8" chef knife—or "gyuto"—from Kyoku is the essential must-have in any kitchen It slices effortlessly and chops meat, fish, vegetables, and more like a charm.The 8.5" Kiritsuke chef knife from Kyoku is the ideal multi-purpose knife for your kitchen. 4 Stainless Steel Knives Knife Floral Japan Vintage Flatware Pattern Maker Help. Make Offer - 4 Stainless Steel Knives Knife Floral Japan Vintage Flatware Pattern Maker Help. It is designed to be a slicing and push-cut specialist.The 7" Santoku knife is designed for maximum sharpness and safety.