This is a traditional Japanese Single-edge all purpose knife. It is mainly used in the Kanto region of Japan, but recently has increased in popularity across other regions also. It can be used for cutting vegetables, fish and meat. The tip of the blade is cut off, in order to create a sharp point for fine detail work.
How to Choose a Japanese Kitchen Knife for Beginners
Japanese kitchen knives are famous for their design, history, and cutting performance. This guide will help you select the best knife for your needs.