Collection: Collection of specialized knives for seafood - sashimi - sushi

There are three types with the following characteristics:

• DEBA knife : designed for the purpose of cutting the head of the fish and then dividing it into three pieces. The characteristic of the Deba knife is that the blade is wider, thicker and heavier than other types of knives to increase the weight to help chop and remove the head and fins of the fish easily. The tip and blade have a special grinding style that helps guide the blade along the fish's spine when filleting. In general, the Deba is a single-edged knife, but depending on the region, there are also double-edged types. The size is diverse, it is best to choose the right one for the user. The small and thin Deba knife is also known as the Aji fish scalpel (Silver Cheek).
• YANAGIBA Knives : Like Usuba knives, Kanto and Kansai knives have different shapes, besides, Kanto knives have no cutting edge and are square, Kansai knives have straight blades, but pointed tips. Kanto is called "Tsubaki", Kansai calls it Yanagiba, it usually has one blade and has a slight concave on the back called back see-through, the purpose is to reduce friction, not to damage the texture of the fish cut surface during cutting. The blade is long and extremely thin, sharp for extremely smooth cutting motion. Yanagiba especially has a bevel at the tip of the knife to make control easier, and also easy to sharpen.
• TAKOHIKI knife : similar to Yanagiba knife used to cut sashimi. However, Takohiki is widely used in Kanto region of Japan, unlike Yanagiba sword-shaped knife, Takohiki has a square rectangular blade, long and narrow, sharp blade, helping you to get a smooth cut, if you are a professional sashimi chef, you will understand that this is extremely important in preparing sashimi, if the cut is smooth, the mouthfeel will change and the flavor of the fish will increase many times.