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Slicers, referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying.
Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. Cheese cutter: Designed to cut soft, sticky cheeses (moist and oily). The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Cheese knife
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It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size range is from 24 cm (9 in) to 30 cm (12 in). Unagi-saki — 鰻裂き — (lit: "eel cutting knife") This knife comes in style variants from Kanto, Kyoto, Nagoya, and Kyushu.
Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more; Japanese cuts include: [4] Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.