Japanese Knives Guide
Menu
Browse All Knives
Glossary of Terms
close
Traditional-Style
Menu
Deba Knife
Kiritsuke Knife
Usuba (Vegetable) Knife
Yanagiba (Sashimi)
close
Western-Style
Menu
Bunka Knife
Chukabocho / Cleaver
Gyuto (Chef's Knife)
Nakiri Knife
Petty Knife
Santoku Knife
close
Glossary of Terms
Aogami
AUS-10
Blue Steel #1
Blue Steel #2
Blue Super
Bocho
Brunoise
Burr
Cai Dao
Carbon Steel
Double Bevel
Echizen
Edo
Gingami No.3
Grantons
Hagane
Heel
Hirazukuri
Hocho
Hon Kasumi
Hongasumi
Honyaki
Jigane
Kansai
Kanto
Kasumi
Kataba
Katana
Katsuramuki
Kazarigiri
Meiji
Nigiri
Osaka
Reverse Tanto
Ryoba
Sakai
Sashimi
Seki
SG-2
Sheepsfoot
Shirogami
Single Bevel
Sogizukuri
Stainless Steel
Sushi
Usuzukuri
VG-1
VG-10
Wa-Handle
Wagyu
White Steel #1
White Steel #2
White Steel #3
ZDP-189
Home
>
Nigiri
What is '
Nigiri
'?
Thin slices of raw fish served on top of rice.
© 2024 Japanese Knives Guide
close
arrow-circle-o-down
ellipsis-v
