List of Japanese cooking utensils
# 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
