Discover the world of specialty Japanese knives in the first part of our comprehensive guide. Explore unique blades designed for specific tasks and see if it has a place in YOUR kitchen!

The Ultimate Guide to Specialty Japanese Knives, Part 1

Table of Contents

1. Introduction to Specialty Japanese Knives
2. Types of Specialty Japanese Knives
1. Hamogiri/Honekiri Knife
2. Honesuki Knife
3. Chinese Cleaver Knife
4. Chopper Knife
5. Menkiri Knife

Introduction to Specialty Knives

If you are new to Japanese knives, the variety may have surprised you. However, the list does not stop at the commonly-known Santoku and Kiritsuke knives. In fact, you will have noticed that the number of single-purpose Japanese knives greatly outnumber all-purpose knives… and for good reason!

For example, while we often refer to fish in a general sense, there are many different types, each with its own distinct bone structure and size. Consequently, the preparation methods for each type of fish vary, and so does the most suitable Japanese knife for preparing it.

Musashi Japan is committed to providing the essential tools for preparing authentic Japanese dishes, and that’s why we’ve carefully curated our collection of specialty Japanese kitchen knives, ensuring each tool meets the highest standards of quality and craftsmanship.

Hamogiri/Honekiri Knife

What is a Honekiri knife? The Honekiri knife, which translates to bone cutting in Japanese, is used to fillet hamo, a type of Japanese fish that’s commonly used to prepare food in the Kansai region.

The Honekiri’s blade is particularly long, with knives in our collection reaching up to 270-300 mm. This was designed on purpose to make tiny cuts in the hamo’s flesh without breaking the skin underneath.

Our collection of Honekiri knives include: 

1. Honekiri White Steel #2, JPY 85,800

Point: Made from carbon steel, this Honekiri boasts a 61-63 HRC hardness level which means that it is a great tool for long, consistent sessions at a cutting board.

This 270mm knife’s 300mm counterpart is also available, but the decision regarding the length of the blade is completely dependent on your preferences.

2. Honekiri White Steel #2 Chokin, JPY 358,000 

Point: This Honekiri features a 24-karat gold carving of a Dragon handmade by the craftsman Takao Asamura. With over 50 years of experience in carving, he has made it his mission to continue the slowly-dying Japanese traditional style of art of chokin, where artisans engrave intricate designs into the surface of the knife blade or handle.

Honesuki Knife

What is a Honesuki knife? The Honesuki knife, which translates to bone lover in Japanese, is made for cutting up whole chickens. Its sharp, pointed tip helps you get close to the bone and remove more meat, while its triangle-shaped heel is great for cutting through cartilage and joints.

The Honesuki can also be used on fish, as well as other meats, making it a versatile tool worth investing in.

Our collection of Honesuki knives include:

1. Honesuki AUS-8, JPY 22,800

Point: On account of the stainless steel it is made of, this Honesuki is particularly affordable, easy to sharpen, and highly resistant to rust. This makes it a great option for both beginners and experienced cooks!

2. Honesuki Blue Steel #2, JPY 69,800

Point: Not only does this Honesuki showcase a beautiful blend of carbon steel and a classic, luxurious handle, but it also performs excellently in slicing, dicing, and precision cutting.

Get notified when this Honesuki comes back in stock by subscribing to our newsletter! You will also have access to information about new arrivals, sales, and more about Japanese kitchen knives.

A Japanese knife made of carbon steel will last a long time, and with proper care and attention, even a lifetime. This is why it is important to protect your chef knives with a sheath, especially if you are planning to take your kitchen knives from home to a professional kitchen.

Funayuki Knife

What is a Funayuki knife? A Funayuki knife, which translates to going on a boat in Japanese, was traditionally used by fishermen in Japan to fillet and clean their catch.

With its name, it may come as a surprise that the Funayuki is not only a fish knife. In fact, it can also cut through meat, fruits, and vegetables as fishermen also used it to prepare their own meals, whether onboard or on the shore.

How is a Funayuki knife different from all-purpose knives like the Santoku? The Funayuki knife is different from all-purpose knives like the Santoku and Gyuto because it has a sharper tip that makes cutting meat easier.

In that sense, the Funayuki is better characterised as a type of Deba knife.

Its taller blade is great for slicing and cutting. Unlike the Gyuto, which has a curved blade, the Funayuki’s flat blade is better for chopping. Additionally, it is also usually shorter and lighter, which helps with accuracy and control.

Our collection of Funayuki knives include:

1. Funayuki White Steel #2, JPY 22,800

Point: Made from carbon steel, this Funayuki’s ability to cut through most ingredients is heightened by the 61-63 HRC hardness level, which makes it the ideal tool against tough ingredients.

2. Funayuki Silver Steel #3, JPY 69,800

Point: Crafted from top-quality materials, this Funayuki is particularly eye-catching. Featuring a rustic Kurouchi finish, as well as a sleek Japanese-style ebony handle, the overall knife combines aesthetic with exceptional usability.

Chinese Cleaver

What is a Chinese Cleaver knife? Chinese cleavers are versatile kitchen tools with blades of various lengths. They are versatile tools able to handle different ingredients and functions all at once, although they come with somewhat of a learning curve. 

Do I need a Chinese cleaver as a home cook? Many knife enthusiasts find Chinese Cleavers extremely useful because:

• They can handle a wide range of tasks, from chopping and slicing to mincing and dicing,
• Their large blades make them ideal for breaking down meat, including bones, and
• They can also be used for scraping and scooping ingredients from your cutting board to your pan.

If you already do a lot of cooking, or even meal preparation, a Chinese Cleaver could be a great tool to add to your collection. Just make sure you have room in your kitchen for its full 220 mm length

Our collection of Chinese Cleaver knives include:

1. Chinese Cleaver Yasukigahane, JPY 19,800 

Point: Yasukigahane is made of pure carbon steel with minimal impurities, making it hard and long-lasting, as well as easy to sharpen. The steel also includes elements that provide rust resistance and make maintenance easier.

2. Chinese Cleaver Pure-Molybdenum, JPY 24,800

Point: Molybdenum is a popular, affordable stainless steel for knives, making this Chinese Cleaver ideal for first-time buyers. This makes it easy to sharpen and rust-resistant, with enhanced strength, toughness, and edge retention.

Chopper Knife

The Chopper knife is a thick, heavy Japanese style knife ideal for cutting through joints, especially those of big animals. It is perfect for heavy-duty tasks in cooking… or even hunting!

How is the Chinese Cleaver different from the Chopper Knife? The Chinese Cleaver has a thin blade designed to perform a variety of kitchen tasks like slicing and chopping, while the chopper knife is heavier with a thick blade, designed for heavy-duty tasks.

In this way, although they resemble each other visually, they have been designed for completely different purposes.

Do I need a Chopper as a home cook? If you expect to be handling whole, raw ingredients, a Chopper may help to fast track your preparation of those ingredients. This may be ideal for those who practice hunting.

Our collection of Chopper knives include:

1. Chopper Molybdenum, JPY 15,800 (~USD 108)

Point: This Chopper’s strong build makes kitchen tasks easier, enduring wear and tear at the hands of tough ingredients. This makes it ideal as a professional chef’s knife. 

Menkiri Knife

What is a Menkiri knife?  A Menkiri knife, which translates to noodle cut in Japanese, is used for cutting through the dough used to prepare Japanese noodles. Other than that, it is also used to separate individual noodles.

Its distinctive handle, which goes above the blade itself, was designed to allow for a long blade, as well as a stable hand at cutting.

Our collection of Menkiri knives include:

1. Menkiri Blue Steel #2, JPY 49,800 (~USD 341)

Point: The 300mm Menkiri provides toughness and sharpness, making it the perfect tool for cutting long, thin noodles like udon and soba into individual strands.

2. Menkiri Molybdenum, JPY 19,800 (~USD 135)

Point: This professional Menkiri Noodle Knife is built to last with its 300mm stainless steel blade. With its superior strength and stability, this high-performance kitchen tool will provide reliable service for decades.

From the Honekiri for delicate fish preparation to the Funayuki for handling a variety of ingredients, each knife serves a unique purpose. Understanding each Japanese knife can be the key to improving your cooking experience, whether you're a home cook or a professional chef. 

In the second part of this series on specialty Japanese knives, we will be guiding you through the garasuki, mukimono, hakata, and many other special-purpose knives.

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