Today, there are many western chefs who use Hocho (a Japanese knife) to cook with; this same process is used to make samurai swords. Also, people love this marble pattern (suminagashi) on blades.
Wa-Bocho (Traditional Japanese knives, one side and 2 sides blades)
• Nakiri: For Vegetable • Kamausuba: For vegetable, use in western Japan • Yanagiba or Takobiki: For sashimi, slicing fish • Deba: Fish • Funayuki: Mainly for fish, but good for vegetable too, all purpose for home kitchen • Santoku or Bunka: All purpose
Yo-Bocho (Western style knives came to Japan after Meiji-era)
• Gyuto: Meat • Santoku: All purpose • Petty: Small knife for meat and vegetable