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!
DEBA 出刃包丁
The 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.