The Comprehensive Guide to Kitchen Knives: Single bevel

Knowledge

Introduction

In the world of Japanese cuisine, single-bevel knives, or “kataha hocho,” are essential tools designed for specific tasks. These knives, such as Deba, Usuba, Yanagiba, and others, are known for their precision and specialized uses. This article explores the characteristics and uses of various single-bevel Japanese knives, providing insights into their unique advantages and potential drawbacks.

 

Deba

Size: 9-24cm / 3.5-9.5 inches

Overview

The Deba knife is a heavy-duty Japanese knife traditionally used for fish but also capable of handling meat. It has a thick, single-bevel blade that tapers to a fine edge, ideal for breaking down whole fish. Deba knives can be categorized into two types: Ko-Deba (small Deba), typically ranging from 9 to 13.5cm, and Hon-Deba (standard Deba), usually 15cm or larger. For home use, a size around 15cm is most commonly used.

Uses

  • Fish butchery: Perfect for filleting fish and cutting through small bones.
  • Poultry: Suitable for breaking down poultry, including cutting through cartilage and joints.
  • General meat preparation: Effective for tasks requiring a robust, heavy blade.

Drawbacks

  • Weight:Can be heavy and tiring to use for extended periods.
  • Specialization: Not suitable for delicate or fine cutting tasks.
  • Skill requirement: Requires skill to use effectively.

 

Usuba / Kama-gata Usuba

Size: 16-24cm / 6.5-9.5 inches

Overview

The Usuba knife is a traditional Japanese vegetable knife with a flat, single-bevel blade. It is ideal for precision vegetable work and can be classified into two main types: Kanto / Tokyo Usuba (square-shaped, also known as Kakugata Usuba) and the Kansai / Osaka Usuba (rounded tip, also known as Kamagata Usuba).

Uses

  • Vegetable chopping: Ideal for chopping, slicing, and dicing vegetables.
  • Katsuramuki: Excellent for peeling vegetables in a continuous motion, a technique called katsuramuki.
  • Delicate slicing: Perfect for creating paper-thin slices of vegetables.

Drawbacks

  • Fragility: Thin blade can be prone to chipping if not used carefully.
  • Skill requirement: Requires skill to use effectively.
  • Difficult sharpening: Due to its straight edge, maintaining a uniform sharpening is very challenging. Incorrect sharpening can lead to the middle part of the blade becoming concave, causing the knife to not make full contact with the cutting board. As a result, food may not be cut cleanly and can remain connected.

 

Yanagiba

　

Size: 21-36cm / 8-14 inches

Overview

The Yanagiba knife, also known as the sashimi knife, is designed for slicing raw fish. Its long, slender, single-bevel blade allows for clean, precise cuts. In addition to the traditional Yanagiba, there are also variations like the Kiritsuke Yanagiba and Sakimaru Yanagiba, which have distinctive shapes and have become increasingly popular in recent years. For home use, a 24cm size is most common, but if you have enough kitchen space, a 27cm knife is also recommended.

Uses

  • Slicing sashimi: Ideal for slicing raw fish into thin, delicate pieces.
  • Sushi preparation: Perfect for cutting fish and seafood for sushi.
  • Carpaccio: Suitable for slicing meats and fish thinly for carpaccio.

Drawbacks

  • Specialization: Primarily used for slicing fish and not versatile for other tasks.
  • Skill requirement: Requires skill to use effectively.

 

Kiritsuke

Size: 24-30cm / 9.5-12 inches

Overview

The Kiritsuke knife is a hybrid knife combining features of the Yanagiba and Usuba. It has a long, single-bevel blade with a clipped point, making it versatile for both slicing and chopping.

Uses

  • General slicing: Effective for slicing fish and meats.
  • Vegetable preparation: Suitable for chopping and dicing vegetables.
  • Multi-purpose: Can be used for a variety of tasks in the kitchen.

Drawbacks

Skill requirement: Requires skill to use effectively.

 

Takobiki

Size: 24-30cm / 9.5-12 inches

Overview

The Takobiki knife is similar to the Yanagiba but has a squared-off tip. It is traditionally used in the preparation of octopus (tako) and sashimi.

Uses

  • Sashimi slicing: Ideal for slicing raw fish and octopus.
  • Seafood preparation: Effective for preparing various seafood dishes.
  • Precision cutting: Suitable for making precise, thin slices.

**Drawbacks:**

  • Specialization: Limited to specific tasks, primarily seafood.
  • Skill requirement: Requires skill and practice to use effectively.
  • Difficult sharpening: Due to its straight edge, maintaining a uniform sharpening is very challenging. Incorrect sharpening can lead to the middle part of the blade becoming concave, causing the knife to not make full contact with the cutting board. As a result, food may not be cut cleanly and can remain connected.

 

Fuguhiki 

Size: 21-33cm / 8-13 inches

Overview

The Fuguhiki knife is a specialized knife used for preparing fugu, or pufferfish. It has a long, thin, single-bevel blade designed for making extremely thin slices.

Uses

  • Fugu preparation: Ideal for slicing pufferfish into paper-thin pieces.
  • Sashimi: Suitable for making delicate sashimi cuts.
  • Precision slicing: Excellent for any task requiring ultra-thin slices.

Drawbacks

  • Specialization: Highly specialized and not versatile for other tasks.
  • Skill requirement: Requires significant skill to use properly.

 

Unagisaki (Eel Knife)

Size: 15-24cm / 6-9.5 inches

Overview

The Unagisaki knife is specifically designed for filleting eel. It features a unique blade shape tailored for precise cuts required in eel preparation.

Uses

  • Filleting eel: Perfect for cutting and preparing eel.

Drawbacks

  • Specialization: Primarily used for eel, limiting its versatility.
  • Skill requirement: Requires skill to use effectively.

 

Sobakiri (Soba Knife)

Size: 24-33cm / 9.5-13 inches

Overview

The Sobakiri knife is a specialized knife used for cutting soba noodles. It has a rectangular blade designed for creating uniform, thin noodles.

Uses

  • Cutting soba noodles: Ideal for slicing soba dough into noodles.

Drawbacks

  • Specialization: Limited to noodle cutting, not versatile for other tasks.
  • Skill requirement: Requires skill to use effectively.

 

Conclusion

Single-bevel Japanese knives are specialized tools designed for specific culinary tasks. Understanding their unique characteristics, uses, and drawbacks will help you select the right knife for your needs. Unlike double-bevel knives, single-bevel knives are mostly specialized for specific purposes. Due to their unique shapes, handling them also differs significantly and requires some practice to master. Western users, particularly those unfamiliar with single-bevel knives, might find them awkward at first and will need some time to get used to them. Whether you’re a professional chef or an enthusiast home cook, these knives can significantly enhance your precision and efficiency in the kitchen. Proper care and regular maintenance are essential to keep these knives in optimal condition, ensuring they serve you well for years to come.