Bunmei Knife Skills
A slice of tradition. A taste of the future. Bunmei knives carry century-old traditions, re-envisioned for today’s culinary pursuits. From the all-rounder gyuto to the fish-slicing yanagi and the powerful deba, each knife has a purpose – and a story. Explore the craft, function, and history behind every blade!
Single-beveled knives
A single-beveled knife is the preferred choice for slicing fish. Its unique sharpening angle ensures a clean release from the blade, as well as perfectly smooth, precise cuts. It is ideal for slicing fresh fish for sushi and sashimi, where clean cuts are crucial for maintaining texture and presentation.
DEBA 出刃包丁
A deba knife is a traditional Japanese kitchen knife, primarily designed for processing fish. Its thick, sturdy blade allows it to cut through fish bones effortlessly, all while maintaining precision for filleting. The single-beveled edge ensures clean and accurate cuts. This makes the deba knife ideal for removing scales, breaking down whole fish, and slicing fillets without any damage. Robust and precise – here is your best choice for serious fish preparation.
YANAGI 柳刃包丁
The yanagi knife is a classic Japanese model, widely known as the sushi knife. Featuring a long, narrow blade and a single-beveled edge, it is ideal for slicing fresh fish for sushi and sashimi. Its unique design enables cutting larger pieces of fish in a single fluid motion, while the sharpening angle ensures precise cuts and a clean release from the blade. This specialized tool is the preferred choice for every professional sushi chef.
Double-beveled knives
A double-beveled knife is easier to handle. As the blade is sharpened on both sides, it offers a better balance. In this category you find all-purpose knives, perfect for veggie work and everyday tasks like chopping, cutting, and dicing. Think of the double-beveled knife as the more user-friendly option. It is suitable for everyone, regardless of their kitchen skills or preferred hand.
GYUTO 牛刀
The word gyuto stems from the words "gyu” and "to", meaning “cow” and “blade” in Japanese. Originally designed for breaking down large cuts of beef, the gyuto knife has evolved to be a true all-rounder. The versatile blade allows it to handle meat, fish, and vegetables effortlessly, while maintaining precision for various cutting tasks. Elegant and balanced – the gyuto is today the go-to knife for home cooks and professional chefs alike.
SANTOKU 三徳包丁
The santoku is a traditional Japanese chef's knife, directly translated to the "knife of three virtues." While the virtues are debated, the most common explanation points to the knife’s best practices: slicing, mincing and chopping. The name embodies its versatility. Though vegetables may take centre stage, the santoku's capabilities extend far beyond the greengrocery section. It is a multi-purpose knife and a true workhorse in any kitchen, beloved by both home cooks and professionals.
UTILITY KNIFE 小刀
The utility knife is the perfect bridge between a chef's knife and a paring knife – not too small, not too large. It has a narrow blade with a slightly curved edge, which makes it ideal for a wide range of kitchen duties. It excels at tasks like slicing larger fruits and vegetables, efficiently chopping herbs, and precisely trimming meat. Easy to work with and highly adaptable – the utility knife is an everyday essential in any kitchen.
PARING KNIFE 剥く刀
The small, steady paring knife is designed for intricate kitchen tasks. With its narrow, pointed tip and compact size, it offers maximum control and precision. The blade shape is ideal for detailed kitchen duties, from peeling fruits and vegetables to mincing and slicing smaller ingredients. Easy to handle and highly accurate – the paring knife is an indispensable staple in any kitchen.