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 bocho: Kitchen carver
• Nakiri bocho and usuba bocho: Japanese vegetable knives
• Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna
• Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers
• Unagisaki hocho: Japanese eel knife
• Udon kiri and soba kiri: Knife to make udon and soba

See also the general comments on Japanese kitchen knives.

Pots, pans, and bowls

• Abura kiri: Drainer tray for oil
• Agemono nabe: Deep frying pot
• Donabe: Ceramic pot for use on an open flame
• Hangiri: Rice barrel
• Makiyakinabe: Rectangular pan for omelets
• Mushiki and seiro: Steamers
• Otoshi buta: Drop lid
• Rice cooker: Electric appliance for cooking rice
• Suribachi and surikogi: Grinding mortar and pestle
• Takoyakikado: Frying pan for takoyaki
• Usu and Kine: Large mortar and pestle for pounding rice

See also the general comments on Cooking pans.

Other kitchen tools

• Ami shakushi: Scoop with a net bottom
• Kushi: Skewers
• Makisu: Bamboo mat for sushi rolls
• Oroshigane: Graters
• Oshizushihako: Box 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

• Shokado bento: Bento box