Automatic Knife Release Form

f-18 form successfully submitted

A confirmation will be sent to your email shortly. You can find your signed form in your Account.

Please note, you cannot add to cart without signing the f-18 agreement

Stores Logos Stores Logos
  • 1800 SW Teton Avenue
  • Tualatin, OR 97062
  • Phone: 503-682-1966
  • Toll Free: 800-325-2891
  • Fax: 503-682-7168
  • kaiusa.com

Blade Shapes

Japan’s knifemaking tradition is ancient and venerable. Ultimately, it derives from the Japanese swordmaking heritage. Hundreds of years of knowledge and experience go into each blade, whether sword or kitchen knife. Each culinary blade shape has its own particular function and use. Kai Housewares offers you a wide selection blade shapes ideal for every kitchen task, from traditional Japanese styles to shapes more familiar from the western tradition.

Here’s a quick guide for discovering which knives to add to your kitchen collection.


The Must-Have Basics

Paring knife blade. Described under heading Paring knife.Paring knife blade. Described under heading Paring knife.

Paring knife

A paring knife gets its name from its main use: removing or “paring” away things, such as peels, from fruits and vegetables. It’s also great for coring, trimming, decorating.

Utility knife blade. Described under heading Utility knife.Utility knife blade. Described under heading Utility knife.

Utility knife

A good utility knife is a must-have in a kitchen knife line up. In size, it’s between a chef’s knife and a paring knife, making it perfect for all those in-between tasks.

Chef’s knife blade. Described under heading Chef's knife.Chef’s knife blade. Described under heading Chef's knife.

Chef’s knife

If there’s one knife a cook reaches for most often, it’s the chef’s knife. It’s an all-purpose slicer and dicer for a full range of fruits, vegetables, and proteins.


The Great-To-Have Collection

Bread knife blade. Described under heading Bread knife.Bread knife blade. Described under heading Bread knife.

Bread knife

Kai bread knives feature razor-sharp, wide serrations. The serrations let you gently cut through the bread without crushing and with fewer crumbs.

Master Utility blade. Described under heading Master Utility.Master Utility blade. Described under heading Master Utility.

Master Utility

The Master Utility combines the nimbleness of a utility knife with the do-it-all capabilities of a chef's knife. The blade is slightly longer and wider, so you can easily accomplish a wide range of tasks with a compact knife. Extra width at the heel and a slightly curved belly enables rocking cuts with knuckle clearance. A larger handle gives you a confident grip as you work. The Master Utility's downturned tip is extra durable. 

Slicing knife blade. Described under heading Slicing knife.Slicing knife blade. Described under heading Slicing knife.

Slicing knife

A slicing knife is long and narrow, allowing you to make even slices without sawing.

Flexible Fillet blade. Described under heading Flexible Fillet.Flexible Fillet blade. Described under heading Flexible Fillet.

Flexible Fillet

Just the right amount of flex in this blade’s AUS8A steel makes filleting fish easier.

Steak knife blade.  Described under heading Steak knife.Steak knife blade.  Described under heading Steak knife.

Steak knife

A razor-sharp knife glides through your steak, cutting fewer of the capillaries in the meat and keeping more of the tasty juices inside.

6-inch Chef’s knife blade. Described under heading 6-inch Chef's knife.6-inch Chef’s knife blade. Described under heading 6-inch Chef's knife.

6-inch Chef’s knife

Sometimes you want a chef’s knife that’s particularly lightweight and highly maneuverable. A 6-inch chef’s knife is a perfect choice.

Santoku blade. Described under heading Santoku.Santoku blade. Described under heading Santoku.

Santoku

A santoku is an Asian-inspired knife that many cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic cutting tasks.

Cleaver blade. Described under heading Cleaver.Cleaver blade. Described under heading Cleaver.

Cleaver

The cleaver features a thicker, heavier blade suited to tasks like processing bone-in meat or breaking down poultry.


Specialty Blade Shapes

Asian Multi-Prep blade. Described under heading Asian Multi-Prep.Asian Multi-Prep blade. Described under heading Asian Multi-Prep.

Asian Multi-Prep

In Japan, this nimble, triangular blade is called a honesuki. If you want to debone poultry or trim meats, this knife is your friend. Yet it also has many other food prep abilities—from slicing tomatoes to trimming vegetables.

Boning/Fillet blade. Described under heading Boning/Fillet.Boning/Fillet blade. Described under heading Boning/Fillet.

Boning/Fillet

For boning, the narrow, sharp, curved blade gets in close, making it easy to separate meat from bone. It’s perfect for trimming the silver skin from a beef tenderloin, or for making your own chicken cutlets.

Deba blade. Described under heading Deba.Deba blade. Described under heading Deba.

Deba

Break down and fillet fish quickly with the deba. This medium-sized blade features a razor-sharp, single-bevel blade for easy cutting.

Asian Utility blade. Described under heading Asian Utility.Asian Utility blade. Described under heading Asian Utility.

Asian Utility

The Asian Utility Knife is great at processing everything from vegetables for stir fry to thinly slicing meats. Every part of this blade can be put to use.

Ultimate Utility blade. Described under heading Ultimate Utility.Ultimate Utility blade. Described under heading Ultimate Utility.

Ultimate Utility

The Ultimate Utility is a unique knife style that is extremely versatile and has proven to be popular with Kai customers. The cutting edge has a “low-frequency” serration that makes the knife perfect for slicing delicate thin-skinned fruits and vegetables. The wide blade with its rounded tip also makes it a great knife for spreading condiments on a sandwich—or icing on a cake. 

Nakiri blade. Described under heading Nakiri.Nakiri blade. Described under heading Nakiri.

Nakiri

This beautiful tool is an excellent choice when you have fruits or vegetables to slice and dice.

Yanagiba blade. Described under heading Yanagiba.Yanagiba blade. Described under heading Yanagiba.

Yanagiba

The yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, yet is also perfect for slicing many other proteins, too.

Brisket knife blade. Described under heading Brisket.Brisket knife blade. Described under heading Brisket.

Brisket knife

A brisket knife is ideal for trimming and slicing larger cuts of meat, including brisket, ham, and turkey. The brisket knife is long and narrow, allowing you to cut perfect slices in a single pass