title: List of Japanese cooking utensils
text: # List of Japanese cooking utensils
  
  The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils.
  
  ## Knives
  
  * Deba bōchō: kitchen carver for meat and fish
  * Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers
  * Nakiri bōchō and usuba bōchō: vegetable knives for vegetables
  * Oroshi hocho and hancho hocho: extremely long knives to fillet tuna
  * Santoku: general purpose knife influenced by European styles
  * Udon kiri and soba kiri: knife to make udon and soba
  * Unagisaki hōchō: eel knife
  
  ## Pots, pans, and bowls
  
  * Abura kiri: drainer tray for oils
  * Agemono nabe: deep frying pot
  * Donabe: ceramic pot for use on an open flame
  * Hangiri: rice barrel
  * Makiyakinabe: rectangular pan for tamagoyaki
  * Mushiki and seiro: steamers
  * Otoshi buta: drop lid
  * Suihanki/rice cooker: electric appliance for cooking rice
  * suribachi and surikogi: grinding mortar and pestle
  * Takoyaki pan: frying pan for takoyaki
  * Tetsubin: cast iron kettle
  * Tetsunabe: cast iron pot (common for sukiyaki)
  * Usu and kine: large mortar and pestle for pounding rice
  
  ## Other kitchen tools
  
  * Ami jakushi: scoop with a net bottom
  * Iki jime: awl or spike, used on fish's brain
  * Katsuobushi kezuriki: mandoline-like device traditionally used to shave katsuobushi
  * Kushi: skewers
  * Makisu: bamboo mat for sushi rolls
  * Oroshigane: graters
  * Oshizushihako: boxes for pressed sushi
  * Saibashi: Japanese kitchen chopsticks
  * Shamoji: rice paddle
  * Tsukemonoki and tsukemonoishi: Japanese-style pickle press
  * Urokotori: fish scaler
  * Zaru: bamboo draining basket
  
  ## Serving tools
  
  * Jūbako: tiered boxes
  * Shokado bento: bento box
  