Sushi making is a culinary craft that demands precision, skill, and the right tools. That isn’t to say other cuisines don’t involve said traits, but they are tantamount to sushi. Also central to the creation of fine sushi is the use of specialized knives designed for specific tasks. Japanese knives are revered for their exceptional craftsmanship, sharpness, and ability to enhance the flavors and textures of ingredients. In this comprehensive guide, I will talk about the three different knives used in Japanese sushi making and explaining their unique features, functions, and significance in the culinary world.
Also see: How To Choose The Right Steel For Your Japanese Knife
Yanagi-ba (Yanagi Knife)
The Yanagi-ba knife, also known as yanagiba or yanagi, is a traditional Japanese knife specifically designed for slicing raw fish for sashimi and nigiri sushi. Its elegant and precise design makes it one of the most essential tools in a sushi chef’s collection. Yanagi translates to willow blade, with ba meaning knife so the name willow blade knife is an apt descriptor of this thin, flexible tool.
Blade Design: The Yanagiba features a long, thin, single-edged blade that tapers to a sharp point. This design minimizes friction during slicing, allowing for clean and precise cuts without tearing or compromising the integrity of the ingredients.
Purpose: The primary purpose of the Yanagiba knife is to slice raw fish for sashimi and nigiri sushi. Its long blade enables chefs to execute long, continuous slicing motions, resulting in paper-thin slices of fish that showcase the natural textures and flavors without crushing or bruising the flesh.
Usage Technique: Sushi chefs employ a specific technique called “usuzukuri” when using the Yanagiba knife. This technique involves thinly slicing fish at an angle to achieve translucent slices that enhance the visual appeal of sashimi presentations.
Yanagi-ba Variations
While the traditional yanagiba knife is single-edged (single bevel), there are also double-edged (double bevel) versions available, known as ryoba yanagi-ba. These variations cater to different cutting styles and chef preferences. There are also:
- Fuguhiki – The fuguhiki knife is a specialist blade made solely for cutting fugu, or pufferfish. You might know that fugu is one of the most toxic fish in the world so the skill involved to prepare it correctly is no less than full mastery. A fugu chef must train for many years and be certified by the government to serve fugu.
- Kiritsuke Yanagiba – The kiritsuke yanagi knife is similar to a standard yanagi-ba but it has a sharper and more angled tip. This tip is called a K-tip. The tip of a kiritsuke can assist with more precise cuts over a regular yanagi.
- Takohiki – The takohiki, or takobiki as it is also transliterated, is used for preparing sushi and sashimi. Traditionally the takohiki features a square tip and a thinner blade than the yanagi-ba. This knife takes some skill to use so it is rare to see in a home kitchen. (This is the knifeI personally use instead of a standard yanagiba).
Note: While tako can mean octopus in Japanese, the takohiki is not specific to octopus and can be used for almost all fish in sashimi preparation. - Sakimaru Takohiki – The sakimaru takohiki performs the same function as a standard takohiki but it has a tip that sweeps upward reminiscent of a Japanese katana (samurai sword). To me, I think this is a little about form over function because while they are absolutely beautiful the tip is actually a drawback when cutting slices. Not to mention sharpening the sweeping tip is much more difficult than on a standard square tipped takohiki. That being said, the sakimaru takohiki is one of the coolest looking knives a chef can show off with.
Deba Knife
The deba knife (hon-deba) is a traditional Japanese knife with a robust and thick blade designed primarily for butchering and filleting fish. It is an essential tool in Japanese kitchens, particularly in sushi restaurants, where chefs need to handle whole fish and perform precise cuts.
Blade Design: The Deba knife is characterized by its thick, heavy blade with a curved spine and a sturdy tip. The blade thickness provides durability and strength, allowing chefs to exert controlled pressure when cutting through fish bones and tough cartilage. The spine curvature aids in rocking motions during cutting tasks.
Purpose: The primary purpose of the Deba knife is to fillet whole fish, break down fish into smaller portions, remove fish heads, and cut through tough fish bones and cartilage. It excels in heavy-duty cutting tasks that require strength and precision, making it very useful for fish preparation in both home and professional kitchens.
Usage Technique: Chefs utilize specific techniques when using the Deba knife for fish butchery. For instance, kabuse involves sliding the knife blade along the bones to separate fillets cleanly. Korai on the other hand, refers to removing fish heads cleanly and efficiently using the Deba knife.
Deba Knife Variations
The deba knife comes in different sizes to accommodate various fish sizes and cutting preferences. Larger deba knives are suitable for processing larger fish, while smaller ones are versatile for a range of tasks in the kitchen. There are also:
- Ko-deba – The ko-deba is the same shape as the hon-deba and is used in the same way, but for smaller fish like small mackerel and iwashi (sardines). Ko translates to ‘small’ so this knife is just a ‘small deba’.
- Kanisaki-deba – The kanisaki-deba is used for lobsters and crabs which have a hard carapace that can be difficult to break through with a different knife. Unlike other right handed knives, the kanisaki-deba has an edge angled like a left handed knife. This helps preserve the integrity of the meat when breaking open the shells.
- Miroshi-deba is used for filleting fish and is like a mix between a standard deba and a yanagiba. The blade is thinner and longer than a hon-deba and is used for filleting fish after the bones have been removed.
- Yo-deba – The yo-deba is a deba with a western style handle. Unlike the previously mentioned deba, the yo-deba features a double bevel blade and is more commonly seen outside of Japan.
Usuba Knife (or Nakiri)
The usuba knife, also known as usuba bocho, is a traditional Japanese vegetable knife that holds a prominent place in Japanese culinary culture. It is specifically designed for precise vegetable cutting, making it an indispensable tool in Japanese kitchens, particularly in the preparation of intricate garnishes and vegetable-centric dishes.
Blade Design: The usuba knife features a long, straight blade with a sharp edge, designed to create clean, precise cuts through vegetables without crushing or tearing them. The blade is typically thin and lightweight, allowing for effortless maneuverability and intricate cutting techniques.
Purpose: Sushi chefs use the usuba knife to prepare a variety of vegetable components essential in sushi making, such as cucumber slices, daikon radish garnishes, and finely julienned carrots. The knife’s sharpness and accuracy ensure consistent cuts for visually appealing presentations.
Usage Technique: When using the usuba knife, chefs employ techniques such as katsuramuki (thinly shaving vegetables into sheets) and sasagaki (fine julienne cuts) to create intricate vegetable designs and textures for sushi platters.
Usuba Variations
The usuba knife has two variations and both are widely used. The first is the kamagata usuba, which features a downward curving tip and the second is the edo usuba which is rectangular in shape (similar to the takohiki although wider and shorter). While the edo usuba is more traditional, the kamagata usuba is more popular both domestically and internationally.
What Is The Nakiri Knife?
The nakiri and usuba are at first glance the same knife. In fact, due to differences in manufacturers it may be impossible to tell the difference just by looking at them. But the nakiri is different than the usuba. Here are some ways the nakiri and usuba differ:
- Bevel: The usuba is always single beveled. Just like with the yanagi-ba and the deba, the usuba features and angled blade for either right handed or left handed users. The nakiri on the other hand is double beveled.
- Weight: An usuba knife tends to be heavier than a nakiri knife.
- Sharpness: The usuba features a sharper blade made for more precise and delicate cuts, whereas the nakiki can be used for cutting thick skinned vegetables like squash.
- Skill: Usuba knives are more difficult to sharpen due to the single bevel.
So as you can see, while both the usuba and nakiri can look the same, you will be able to tell the difference when they are in your hand.