A Nakiri knife (菜切之包丁)is mainly used for slicing, dicing ,chopping vegetable which is a classic vegetable knife in Japan. The blade length is around 160mm-180mm but most common is 165mm. The main difference between a Nakiri knife and an Usuba knife is that Nakiri knife has a double bevel edge and Usuba knife has a single bevel edge.

The Usuba (薄刃包丁)is a traditional Japanese style knife mainly used for cutting vegetables. Pretty much most of them are single bevel edge. The knife would break down the cell walls of vegetables, giving ingredients to not discolour and decrease in flavor . Also kept the vegetables fresh a lot longer which every kitchen should have one. Originated in Kanto (Tokyo) region.

A santoku knife (三德包丁)in japanese is "three virtues" knifes, which is a multipurpose knife. It is used for pretty much everything such as slicing, cutting ,chopping, dicing, mincing..... but avoid chopping tough large meat bones. 

Santoku knife is a bit lighter and thiner compared with chefs knife, giving you a light weight for handling daily basis job in the kitchen. the blade length range normally is 125mm-180mm. 

A Gyuto knife （牛刀）is a Japanese kitchen knife made for all purpose cutting, chopping ,slicing, dicing, mincing etc… ( but not butchering tough bones). Whatever Ingredients you can think of such as meat, fish, vegetables or fruit all in one with Gyuto can do all those jobs for you. Many western chefs prefer to have one as they just need a Gyuto to go through all their job in the kitchen.  It is a must have knife in your home kitchen or commercial kitchen.The blade length can range from 180mm-300mm.

A Yanagiba knife( 刺身包丁,柳刃包丁)is mainly for sashimi slicing. the blade is thicker  with a long slim profile and single bevel edge,but some people use it for meat slicing too.The blade length can range from 210mm-360mm but most common sizes are 270mm,300mm and 330mm. if you love raw fish dishes, then you will need one in your kitchen.

A Funayuki style knife(舟行包丁) is an all purpose knife just like the santoku style designed for everyday cooking and can be used to cut fish, meat and vegetables. It originally was a fisheman's all purpose knife and the name funayuki came from the shape of the blade which looks like a boat.

Deba knife(出刃包丁)is a heavy and thick spine for butchering fish,Breaking down, slicing, deboning and filleting.Many of them are single bevel knife. The blade length range could start from 150mm-180mm. Above 180mm length could be used for professionals handling with larger fish.  While Ko(small)Deba blade length would be less than 150mm. However, deba knife mainly used for fish in Japan, some people also use it for light job of meat deboning too, which is a compound knife for fish and meat nowadays. Especially We all love fishing, deba knife will give you a good go with deboning those fish you hooked under the sea.

A Sujihiki knife is a long, narrow, graceful blade and particularly useful for trimming away sinew and fat from meat. The sujihiki can be used for both boneless meat and fish slicing. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. 

A Kamagata knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional chefs in Japan. Imagine slicing basil into a perfect chiffonade or chopping parsley ,garlic and shallot into a brunoise that is deserving of pat on the back from Marco Pierre White.