the blade
Choosing a blade: standard knife, usuba, deba or petit yanagiba
What the types are for, and what is included in the ticket.
Reserve your knife workshop ↗Blade types mentioned for the workshop
| Type | Typical job |
|---|---|
| Standard multi-purpose | Everyday cutting; included in the ticket |
| Usuba | Vegetables; a thin blade; costs extra |
| Deba | Fish; a thick, heavy blade; costs extra |
| Petit yanagiba | A smaller slicing knife in the yanagi family; costs extra |
Up to five types
The workshop offers up to five types of blade, and some of them carry a small additional charge. The standard size, multi-tasking knife is the one included in the ticket.
The standard knife
A multi-purpose knife is the sensible first choice if you cook at home. It handles most jobs in an ordinary kitchen and costs nothing extra.
Usuba
The usuba is the thinnest of the traditional Japanese knife types and is made for vegetables. It is a single-bevel knife, which makes the sharpening more of a lesson.
Deba
The deba is a thick, heavy knife made for filleting fish. Its weight is part of its character, and it suits cooks who butcher fish at home.
Petit yanagiba
The yanagiba is the classic long slicing knife for raw fish, and the petit version is a smaller cousin. Ask the crew what size and edge is on offer.
Deciding
If you want a souvenir that works in any kitchen, take the standard knife. Choose a larger type only if you already cook the food it is built for.