Oddest Japanese Knife Designs (Weird but Functional)

Japanese knives are renowned worldwide for their precision, craftsmanship, and sharpness. But beyond the traditional gyuto, santoku, and yanagiba, there exists a fascinating world of unconventional blades that defy expectations. Some look bizarre, others seem impractical at first glance—yet each serves a unique purpose in Japanese culinary culture.

From knives shaped like fish to blades with multiple edges, these odd designs are not just gimmicks. They are functional tools born from centuries of tradition, specialized tasks, and creative problem-solving. Let’s explore some of the strangest yet surprisingly useful Japanese knife designs.

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Table of Contents

1. The Fish-Shaped Maguro Kiri (Tuna Knife)
2. The Double-Edged Deba Bocho
3. The Serrated Unagisaki (Eel Knife)
4. The Curved Usuba Kiri (Vegetable Cleaver)
5. The Hooked Honesuki (Boning Knife)
6. The Tiny Mukimono (Peeling & Garnishing Knife)
7. The Kiridashi (Utility Craft Knife)
8. The Katsuramuki (Radish Peeling Knife)
9. The Sashimi Comb (Multi-Blade Knife)
10. The Hankotsu (Butcher’s Bone Knife)
11. Frequently Asked Questions

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1. The Fish-Shaped Maguro Kiri (Tuna Knife)

One of the most visually striking knives, the maguro kiri resembles a fish—and for good reason. This massive blade, sometimes over 2 feet long, is designed specifically for breaking down giant tuna. Its curved belly and pointed tip allow chefs to make precise cuts through thick flesh and bone.

• Why it’s weird: It looks more like a sword than a kitchen tool.
• Why it works: The length and weight help in smoothly slicing through dense tuna.

2. The Double-Edged Deba Bocho

Most Japanese knives are single-beveled, but the deba bocho stands out with its dual-edged design. Traditionally used for filleting fish, this knife has a thick spine for chopping through bones while maintaining a razor-sharp edge for delicate cuts.

• Why it’s weird: Unlike most Japanese knives, it has two sharp edges.
• Why it works: The extra edge helps in precise fish butchery without needing multiple knives.

3. The Serrated Unagisaki (Eel Knife)

Preparing eel (unagi) requires a specialized tool—enter the unagisaki. This knife has a serrated edge to grip the slippery eel skin and a thin, flexible blade for clean filleting.

• Why it’s weird: The serrations resemble a bread knife but are designed for eel.
• Why it works: The teeth prevent slipping, ensuring smooth, even cuts.

4. The Curved Usuba Kiri (Vegetable Cleaver)

Unlike the flat nakiri, the usuba kiri has a slightly curved blade, making it ideal for katsuramuki (thin vegetable peeling). Its ultra-thin edge allows chefs to create paper-thin radish sheets.

• Why it’s weird: The curve seems unnecessary for chopping.
• Why it works: The shape helps in rolling vegetables while peeling.

5. The Hooked Honesuki (Boning Knife)

The honesuki has a distinct triangular shape with a hooked tip, designed for poultry butchery. Unlike Western boning knives, it’s stiff and sharp enough to separate joints cleanly.

• Why it’s weird: The hooked tip looks like a mini meat hook.
• Why it works: The angle helps in precise joint separation.

6. The Tiny Mukimono (Peeling & Garnishing Knife)

This miniature knife is used for intricate vegetable carving. Its small, sharp blade allows chefs to create delicate garnishes and decorative cuts.

• Why it’s weird: It looks more like a craft knife than a kitchen tool.
• Why it works: The precision is unmatched for artistic food presentation.

7. The Kiridashi (Utility Craft Knife)

Originally a carpenter’s tool, the kiridashi has found its way into kitchens for fine peeling and scoring. Its single-bevel edge makes it perfect for controlled cuts.

• Why it’s weird: It’s more commonly used in woodworking.
• Why it works: The sharp, flat edge is great for scoring fish skin.

8. The Katsuramuki (Radish Peeling Knife)

A variation of the usuba, this knife is extra thin and flexible for creating translucent daikon sheets.

• Why it’s weird: It’s almost like a razor blade with a handle.
• Why it works: The flexibility prevents tearing during ultra-thin peeling.

9. The Sashimi Comb (Multi-Blade Knife)

This odd tool features multiple parallel blades to slice sashimi into uniform pieces in one motion.

• Why it’s weird: It looks like a comb with knife edges.
• Why it works: Ensures perfectly even slices every time.

10. The Hankotsu (Butcher’s Bone Knife)

A heavy-duty blade for breaking down meat bones, the hankotsu has a thick spine and sharp tip for precision work.

• Why it’s weird: It resembles a medieval dagger.
• Why it works: The weight and shape make bone separation effortless.

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Frequently Asked Questions

Are these knives practical for home cooks?

Some, like the honesuki or nakiri, are useful for home kitchens. Others, like the maguro kiri, are specialized for professionals.

Why do Japanese knives have such odd shapes?

Each design serves a specific culinary purpose, often tied to traditional cooking techniques.

Where can I buy these knives?

Specialty Japanese knife stores or online retailers like Japanese Chefs Knife, Korin, or Chef’s Armoury carry them.

Do these knives require special maintenance?

Yes, many are single-beveled and need careful sharpening with whetstones.

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From fish-shaped blades to multi-edged tools, these odd Japanese knives prove that functionality doesn’t always follow conventional design. Whether you’re a chef or a collector, these unique blades offer a glimpse into Japan’s rich culinary craftsmanship.