菜切庖丁

野菜用の庖丁。（なきりぼうちょう）と読む。また菜刀（ながたん）とも言う。
薄刃庖丁とは形状が似ているが機能が異なり、刻み用途に特化していて刃の幅が広いため桂剥きは薄刃庖丁をお勧めします。

Kenting for vegetables. I read (Narikibocho). It is also called "Nagatan".
Thin blade knife is similar in shape but different in function, specializing in engraving application and wide blade is recommended for Katsura peel thin blade knife.

薄刃庖丁

野菜用の庖丁。（うすばぼうちょう）と読む。
関東型（東型）は刃の形状が横から見るとほぼ長方形になっているが関西型は先端みね側が丸くなっており、鎌型とも呼ぶ。日本料理ではかつら剥きや野菜の曲切りなど非常に用途が広い。

Kenting for vegetables. (Usubabocho)
The Kanto type (east type) is almost rectangular when the shape of the blade is viewed from the side, but the Kansai type has a rounded end on the tip side, and is also called a bowl type. Japanese food is very versatile, such as peeling of wigs and cutting of vegetables.

出刃庖丁

魚用の庖丁。（でばぼうちょう）と読む。魚をさばくための庖丁です。
魚をおろす。うろことり、骨の処理、背開きから、身を骨ごとに切る時に用いる。使用中に力を入れても刃先が撓ったり曲がらずに使えるように刃が厚く重い庖丁で、形状は三角形。身幅の狭い、身卸などもあります。

Kenting for fish. Read (Debabocho). It is a knife for handling fish. Grate a fish. This is a knife used for scaling, processing the bones, opening the back of the fish, and cutting the meat bone-by-bone. This is a thick and heavy knife so that you can use it without bending the tip of the blade even if you put a lot of force during use. Triangle. There are also narrower bodies and wholesale.

刺身庖丁

魚用の庖丁。（さしみぼうちょう）と読む。
刺身を引くための庖丁。刺身を切る際に刃を往復すると素材の切断面が傷み、光沢がなくなることから一方向にのみ引き切ることができるように刃渡りが長い。関西型は先が尖り、その形状から柳刃（やなぎば）と呼ぶ。柳刃よりもやや薄い関東型を蛸引（たこひき）と呼ぶが、刃が直線的で先端を平らに切落としたような形状になっており、柳刃よりもやや薄い。喧嘩っ早い江戸職人用に、この形になったとの話もあります。

Kenting for fish. Read (Sashimibocho).
Kenting for drawing sashimi. When cutting the sashimi, the cutting surface of the material is damaged when the blade is reciprocated, so that the blade is long so that it can be pulled only in one direction because the gloss is lost. The Kansai type has a pointed tip and is called a Yanagiba because of its shape. The Kanto type, which is slightly thinner than the willow blade, is called Takohiki, but the blade is straight and has a shape that cuts off the tip flatly, and is slightly thinner than the willow blade. It is said to have been shaped like this for quarrelsome Edo artisans.

舟行庖丁

・舟行庖丁（ふなゆきほうちょう）と読む。
身卸庖丁と形は似ているが刃が薄く、魚から野菜の処理までこなす万能庖丁。舟に持ち込んで使用したので、この名前がついたとの話もあります。

Read as Funayuki Houcho.
A versatile knife similar in shape to a wholesale knife, but with a thin blade that handles fish and vegetables. Some say it was brought into the boat and used, hence the name.

三徳庖丁

用途万能の庖丁。（さんとくぼうちょう）と読む。
日本の家庭で一般的に使われている万能庖丁。 刃は薄く、野菜・肉・魚を一本で処理できることから「三徳」という。
文化庖丁（ぶんかぼうちょう）の進化系。

A versatile kitchen knife. I read (santokubocho).
A universal kitchen commonly used in Japanese homes. The blade is thin, and it can be processed with a single vegetable, meat and fish. This is an evolutionary system of the Bunka-Bochi knife.

牛刀

主に肉用の庖丁。（ぎゅうとう）と読む。
主に肉類などに用いるが、野菜やパンなど様々な用途にも使いやすい。一般に刃渡りが長く大きい。

Kenting mainly for meat. Read (Gintou). It is mainly used for meats, but it is easy to use for various purposes such as vegetables and bread. In general, blade crossing is long and large.

ペティナイフ

野菜の皮むき、筋とり等に用いる庖丁。（ペティナイフ）と読む。
野菜・果物の皮むき、カクテルやケーキ用フルーツの飾り切りなど用途の広い小型の万能ナイフ。ペティ (petty) ナイフは日本だけで使われる表現で、英語圏ではペティナイフと言わずParing knifeと呼ばれる。

A knife used to peel vegetables and remove muscle. Read (Petti Knife). A versatile small-sized utility knife that peels vegetables and fruits, and decorates the fruit for cocktails and cakes. Petty (petty) knife is an expression used only in Japan, and in English speaking it is called Paring knife without saying it is petty knife.