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