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

Ultimate Guide to Specialty Japanese Knives, Part 2

Table of Contents

1. Introduction to Specialty Japanese Knives
2. Types of Specialty Japanese Knives
1. Garasuki Knife
2. Mukimono Knife
3. Hakata Knife
4. Bread Knife 
5. Sushikiri Knife
6. Unagisaki 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 style knives greatly outnumber all-purpose knives… and for good reason!

A specialty knife is designed to excel at a specific task, expected to outperform any all-purpose knife in its designated role. While you may already own a single all-purpose Japanese knife that covers most kitchen tasks, as your confidence with knives grows, you may find it worthwhile to invest in a few specialty knives to streamline the process of food preparation.

Because special knives are tailored to meet specific needs, they are the perfect additions to your collection, especially as you refine your cooking style and cater to your unique culinary preferences. Adding specialty knives based on your lifestyle can elevate your cooking experience, allowing you to tackle more specialized tasks with ease and precision.

Why should I buy a specialty Japanese knife? Although fish is generally referred to as a single ingredient, in reality, there are several different types of fish with its own unique 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.

Garasuki Knife

What is a Garasuki knife? The Garasuki knife is similar in appearance to the Honesuki knife, but with a larger, thicker, and heavier blade, typically measuring up to 180mm.

Like the Honesuki, it also serves to debone poultry, as well as large cuts of meat. Many people have also found that it is capable of handling fish.

What is the difference between a Honesuki knife vs. Garasuki knife? While the Honesuki is primarily used to remove the meat from bones, the Garasuki with its tough blade is used to cut through the joints of entire chickens. Since one can do each other’s job, it is up to you to decide which Japanese knife accommodates your needs in the kitchen more!

Our collection of Garasuki knives include:

1. Garasuki White Steel #2
   
   Point: Made from the sharp White Steel #2, the Garasuki boning knife makes cutting through ingredients especially easy because carbon steel holds its edge for a long time.
   
   The blade itself is 150mm long, but we also offer a 180mm version of the same Japanese knife. Not sure which one to get? As a rule of thumb, we recommend selecting short knives for specialised use, i.e. paring, and long knives for general all-purpose use.

Mukimono Knife

What is a Mukimono knife? The Mukimono knife is a long, thin knife specifically created for the traditional Japanese art of Mukimono. In Japanese, Mukimono means peeling, or more specifically, decorative peeling. It refers to the art of preparing and carving vegetables and fruits with intricate and aesthetically pleasing designs, while Kazari-giri, means decorative cutting or decorative slicing in Japanese. Like the Kiritsuke, it has a pointed, clipped tip (referred to as the reverse tanto tip) that helps with creating intricate, decorative cuts on ingredients.

Other than the following tasks, however, the Mukimono knife is also capable of all-purpose uses with fruits and vegetables.

We recommend the Mukimono knife to fans of elaborately decorated bento boxes on social media who may be familiar with the practice of Mukimono and Kazari-giri!

Our collection of Mukimono knives include:

1. Mukimono White Steel #1
   
   Point: Made from White Steel #1 carbon steel, this Mukimono knife is particularly easy to sharpen, making it an excellent tool for intricate cuts that require a sharp, precise blade.

Hakata Knife

What is a Hakata knife? The Hakata knife is a versatile all-purpose knife for the seasoned chef who favors the push-cut cutting style for a variety of ingredients.

Compared to the Santoku or Gyuto, the design of this Japanese style knife is reminiscent of the Bunka. With its 165mm length as well as its pointed, clipped tip (like the Mukimono knife), the Hakata knife requires experienced hands. 

Forged using the san mai technique, in which a hard steel core forms the cutting edge and is sandwiched between softer layers of steel, the Hakata knife was made to hold its edge for a long time.

Our collection of Hakata knives include:

1. Hakata Blue Steel #2
   
   Point: The all-purpose Hakata knife’s forging process makes it one of the strongest, toughest knives in our collection, making it perfect for everything from slicing seafood to chopping vegetables.

Bread Knife

What is a bread knife? Specifically designed to cut through bread both hard and soft without crushing it, the bread knife features a long, serrated edge that can span up to 300mm, making it ideal for slicing through long pieces of bread.

The back-and-forth sawing motion is typically used with a bread knife, which is a marked difference from the cutting style of other chef knives.  

Do I need a Bread Knife? Many home cooks have likely experienced the frustration of squashing a loaf of bread with an ordinary kitchen knife. If you're thinking about adding a bread knife to your collection, it's a worthwhile investment.

We recommend choosing one that measures between 230-250mm for the best results. With the right bread knife, you can slice through loaves with ease, keeping them perfectly intact!

Our collection of bread knives include:

1. Bread Knife Molybdenum
   
   Point: At 250mm, this stainless steel Bread Knife should be easy to use, as well as easy to maintain on account of being crafted from molybdenum.
   
   This Bread Knife will be the perfect addition to the home cook’s kitchen, and can be expected to last a lifetime with only minimal maintenance!
   
   On the other hand, the 300mm Bread Knife may require more experience because of its length, but it has the additional benefit of providing users with maximum coverage of the pastries being cut.

1.  Bread Knife VG-5
   
   Point: This Bread Knife is 230mm,which is on the shorter end of the bread knife spectrum, making it particularly easy to handle for first-time owners.
   
   Like Molybdenum, VG-5 is easy to maintain. Particularly because, compared to other steels, VG-5 steel combines ease of sharpening with the ability to hold its edge for a long time, thanks to its durable steel base.

Sushikiri Knife

What is a Sushikiri knife? Meaning sushi cut in Japanese, the Sushikiri was designed to delicately cut through sushi, typically with a rocking cut technique, without ruining the fish because it has been crushed or stuck to the knife.

The Sushikiri is the perfect chef’s knife for professionals preparing sushi, ensuring clean cuts that help maintain the moisture of the ingredient. If you’re looking for a sushi knife for home use, a Deba knife might also be a good option.

Our collection of Sushikiri knives include:

1. Sushikiri White Steel #2
   
   Point: The Sushikiri’s White Steel #2 blade not only slices cleanly through sushi due to its superior sharpness and hardness, but it also ensures that each cut is exceptionally smooth and precise.
   
   The quality of the steel makes this Sushikiri known for maintaining its sharp edge, allowing chefs to achieve flawless cuts with minimal effort. 

Unagisaki Knife

What is an Unagisaki knife? The Unagisaki knife, meaning unagi split in Japanese, is one of the most uniquely-shaped Japanese knives on this list.

One reason is because it is missing a knife handle, and features only a long blade with a sharp tip designed to push open entire eels, or unagi, for the preparation of the traditional Japanese dish, grilled eel rice bowl.

Our collection of Unagisaki knives include:

1. Unagisaki White Steel #2
   
   Point: This Unagisaki knife is generally recommended for professional chefs in the preparation of eel dishes, making it a proper chef’s knife that requires some technical training and experience when handled!

Do I need an Unagisaki knife? Although the Unagisaki knife might seem too exotic for a home kitchen, it’s not just for preparing eel! It's also excellent for filleting fish.

If you’re open to choosing the Unagisaki over more traditional fish knives, it could become one of the most unique and charming tools in your collection, adding a distinct Japanese touch to your kitchen!

In the first part of this series on specialty Japanese knives, we can guide you through the honesuki, funayuki, menkiri, and many other special-purpose knives!

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