These style of Japanese knives are designed to breakdown meats with ease and precision. 

SUJIHIKI:

The sujihiki is designed to slice boneless proteins. The short height of the blade and long, narrow profile creates less drag when going through the meat and it's length makes it versatile to use no matter how large a piece of meat you are working with. 

YANAGI:

The yanagi is a slicing knife primarily used by sushi chefs. This is a traditional Japanese blade that is single beveled, which means that it is only sharpened on one side. The single bevel is idea for precision cuts and is used primarily for slicing sashimi.

HONESUKI/GARASUKI

The honesuki is designed to be a boning knife. Ideal for breaking down smaller animals and poultry, these knives feature a triangular shape with a thick spine and tapered, pointed tip. The spine allows the user to push down if you need extra power, while the small tip allows you to effortlessly navigate between joints. The honesuki is heavier than many other Japanese knives and can come in single and double bevel blades.

DEBA:

The deba is designed to breakdown whole fish. It features a thick spine and tall blade that makes slicing, deboning and filleting a breeze. The deba also has a single beveled edge which helps with precision cutting. Because of the hefty weight and single beveled edge, you may need to adjust your cutting technique.