Japanese knives are renowned for their sharpness, precision, and craftsmanship. They are often made with high-quality steel, making the blades thinner and sharper compared to Western knives. Popular types include the Gyuto (chef's knife), Santoku (multi-purpose knife), and Yanagiba (used for slicing fish for sushi). Each knife is typically single-beveled or double-beveled, depending on its function, and designed for specific culinary tasks. The lightweight design, balanced feel, and fine cutting edge make them favorites among chefs and cooking enthusiasts globally