Japanese kitchen knives

right|thumb|A traditional wa-handled Japanese santoku knife right|thumb|A European-style santoku knife with a Kitchen knife indentation|Granton edge (fluted blade) The santoku bōchō or bunka bōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between long, and has a flat edge. The santoku has a sheep's foot-tipped blade that curves down an angle approaching 60 degrees at the point. The bunka bōchō, however, has a k-tip (aka reverse tanto). The term santoku may refer to the wide variety of ingredients that the knife can handle: fish, meat, and vegetables,

Japanese kitchen knives

type of a knife used for food preparation

Japanese knife for cutting vegetables

Japanese knife for slicing sashimi

Japanese knife for filleting eel

Type of traditional Japanese knife with a long specialized blade that is used to fillet large fish

Professional Japanese chef's knife

Japanese knife for cutting noodles