[Gyuto] This is a Western knife that was originally made for cutting meat and is widely used around the world. It was originally made to cut meat, but due to its easy-to-use shape, it is now a versatile knife that is used for a variety of purposes, such as cutting fish and vegetables in addition to meat.
[Nakiri Knife] Nakiri knives are also called thin-bladed knives, and are thin and light, making them useful for chopping vegetables. They are double-edged, so left-handed people can use them with confidence, and they will support your cooking.
[Bread knife] The specially processed serrated blade can neatly cut through fluffy freshly baked bread and the tough crust of French bread.
[Petty knife] In Japanese, it means "small kitchen knife" and is suitable for food preparation and detailed work such as peeling vegetables, slicing thinly, and mincing.
*The blade may chip, break, crack, or bend, so please use a dedicated knife for each purpose, such as a frozen food knife for frozen foods, and a deba knife for cutting hard items such as fish bones and crabs. Please refrain from using it even on thin frozen meat, frozen fish paste, or small bones as it will damage the blade.
