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*''[[Maguro bōchō|Magurokiri]]'': (literally tuna knife). It is used to cut perpendicular (shorter) or parallel (longer and more flexible) to the tuna and is sized accordingly. Sizes range from 400 mm to 1500 mm.
*''Honesuki'': Used to debone chicken. A thicker version called ''garasuki'' is used to cut through bones. Most have an angled tip to slip between tendons and cut them. General size is 135 mm to 180 mm.
*''[[Udon kiri|Sobakiri]]'': (literally [[soba]] cutter). A variant is ''udonkiri'' ([[udon]] cutter). General size is 210 mm to 300 mm.
*''[[Unagisaki hōchō|Unagisaki]]'': Eel knife. Comes in variants from Kanto, Kyoto, [[Nagoya]], and [[Kyushu]].
*''Mochikiri'': (literally [[mochi]] cutter). Used in preparation of mochi (Japanese rice cake). Comes in double handle or single handle variants<ref>{{Cite web|url=https://thechefdojo.com/complete-guide-to-japanese-knife-types/#Mochikiri_Mochi_Knife|title=Guide to Japanese Knife Types|website=The Chef Dojo|access-date=22 June 2022}}</ref>
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