Nakiri, Deba and Gyoto Japanese chef knives can cut "soft" bones?

Posted on June 03, 2016 by Hiro Nakamura | 0 comments

One of often asked customer's inquiries, we have 'For Nakiri, Deba and Gyoto knives, can they be used to cut "soft" bones such as fish and chicken rib cages?'


Deba is originally designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. Deba also can cut soft chicken rib. However, Nakiri is for vegetable, Gyuto is made to cut meet. In addition, blade of Japanese knives are quite thin not like German made knives, and therefore, I do not recommend to cut even soft bones with Nakiri and Gyuto. Your knife may chip or get damaged. Why not having all three?

Sukenari Hangasumi Silver Steel No.2 Kurouchi Deba Knife

Sukenari Hangasumi Silver Steel No.2 Kurouchi Deba Knife

 

Kurosaki Blue Super Clad Kurouchi Gyuto Japanese Chef Knife 240mm

Kurosaki Blue Super Clad Kurouchi Gyuto Japanese Chef Knife 240mm

 

Shigeki Tanaka Blue Steel 17 Layer Damascus Japanese Chef's Nakiri Knife 180mm

Shigeki Tanaka Blue Steel 17 Layer Damascus Japanese Chef's Nakiri Knife 180mm

 

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