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Explore Chef's Edge for a premium selection of authentic handmade Japanese knives and accessories. Elevate your culinary experience with our exceptional, finely-crafted blade collections. Discover the precision and beauty of our unique and high-quality kitchen knives today!

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Fillet Knife (フィレナイフ) For separating fish flesh from bones (i.e. filleting). Japanese fillet knives come in a huge variety of blade designs which vary in flexibility, thickness, length, profile, grind, and materials. Alternative to more traditional debas, which are also used for filleting fish. Size: 150-280 mm.

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Huusk Japan Knife, Brisket Knife 12 Inch Premium Slicing Knife Hand Forged Meat Cutting Knife Long Japanese Butcher Knives Meat Carving Knife for Slicing Meats Ribs Roasts BBQ Christmas Gifts. 4.6 out of 5 stars 118. 200+ bought in past month. $36.94 $ 36. 94. 15% coupon applied at checkout Save 15% with coupon.

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Reviews of Our Favorite Japanese Sujihiki Knives. Miyabi Fusion Morimito Edition 9-Inch Slicing Knife. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. Shun Premier 9.5-Inch Slicing Knife. Enso HD Hammered Damascus 9-Inch Slicing Knife. Shun Classic 9-Inch Hollow Edge Carving Knife.

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The Gyutou knife is the rockstar in Tojiro's lineup, seamlessly blending Western and Japanese knife vibes. They call it the "beef knife" because it ruled the meat-cutting scene back in the day.

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Discover Top-Quality Japanese Fillet Knives That Make Fish Filleting a Breeze, Starting at Just $50. Knives & Accessories. By Robert Greene April 21, 2023. Japanese knives are considered some of the best knives any chef or cook can own. These Wa-bocho (Japanese knives) differ from western knives since their blade shapes, handle design, and.

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We've tried out over 30 classic steak knives, and here are our thoughts on the five best Japanese steak knives for your kitchen. 1. Ginsu KIS-KB-DS-014-2 Kiso Dishwasher Safe Black 14 Piece Knife Set With Natural Block. Each Japanese steak knife in the Ginsu Chikara collection is a masterpiece knife that almost looks too elegant to use for.

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5. Yanagiba bocho (柳刃包丁) Literally a "willow blade," this knife is for slicing blocks of raw fish for sashimi. It has a long, slim blade, is curved at the blade tip, and is used primarily in the Kansai region. Also generally referred to as Sashimi-bocho (刺身包丁; "sashimi knife"). Different lengths of Yanagiba knives. 6.

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The Japanese chef knife is thin and lightweight, allowing you to maneuver through food with ease. Use it to cut meat, fish, fruits, and vegetables. The Best Japanese Knives to Consider: Our Favorites. The market has a wide range of Japanese chef knives to consider purchasing. Here is a review of some of our favorite choices. 1.

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The Deba (Amazon link) is far and above the most versatile Japanese fish processing knife! The Deba comes in various sizes, from 4.7 inches to 8.2 inches or 120mm to 210mm blade lengths. The variety in length means that a kitchen may have a selection of Deba knives for processing fish of varying sizes.

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1. $364.95 $509.95. Free shipping. 29% OFF Tojiro Pro Flash Chef Utility Paring Knife 3 Pc Gift Set B. 5. $556.95 $789.95. Free shipping. 52% OFF. House of Knives is a leading online retailer offering premium-quality Japanese knife sets, accessories, and cookware from the world's top brands at competitive prices.

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3. Nakiri (Vegetable Knife) With its straight edge and wide, flat profile, this Japanese knife style closely resembles a cleaver. It is an excellent option for efficiently chopping, slicing, and dicing vegetables. The knife's thin and lightweight body offers flexibility and is ideal for push-cutting.

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NAKIRI: A rectangular thin blade designed for cutting vegetables, similar to Usuba, only much thinner and mostly intended for home use. Nakiri translates as knife for cutting greens. The knife can have a Japanese or a European handle. The usual length ranges between 165-180mm and it is almost always double-bevel.

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Next, you must cut the fish head of right where the pectoral fin is. Slice the fish open with an incision starting from the end of the head to the posterior orifice also called the cloaca. Next, remove guts and organs using the pointed tip of your knife. To fillet, start cutting from the head end along the backbone.

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This Yaxell Ran 7-inch Cleaver is one of the best of its kind. Damascus cladding over VG-10 stainless steel along with a black micarta handle sets it apart from the competition. Available on Amazon. Use the flat of the blade to smash items like ginger, garlic, or shelled nuts, or the spine to tenderize boneless meat.

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Best Value: Global 8-Inch Chef's Knife. Best for Beginners: Kuma Damascus 8-Inch Chef's Knife. Longest Lasting: Miyabi Birchwood Chef's Knife. While German knives are better suited for heavy-duty.