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2. Yanagi ba - Wikipedia

   en.wikipedia.org/wiki/Yanagi_ba

   Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimibōchō (Japanese: 刺身包丁, sashimi [raw fish] bōchō [knife]) used to slice fish for sashimi and nigirizushi.

3. List of culinary knife cuts - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_knife_cuts

   Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes.

4. These Carving Knives Are Ideal for Home Chefs, Pit Masters ...

   www.aol.com/7-chef-approved-carving-knives...

   It arrives with a sharp edge and the angle is easy to hone after a couple of uses. Shop Now. 10-Inch Scimitar Knife . amazon.com. $89.95. Meridian Elite 10-inch Traditional Chef’s Knife.

5. Santoku - Wikipedia

   en.wikipedia.org/wiki/Santoku

   A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...

6. Japanese kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Japanese_kitchen_knife

   Other knives that have become widely used in Japan are the French chef's knife and the sujihiki, roughly analogous to a western carving knife. While these knives are usually sharpened symmetrically on both sides, their blades are still given Japanese-style acute-angle cutting edges of 8-10 degrees per side with a very hard temper to increase ...

7. How to Become a Pro With Your Chef's Knife - AOL

   www.aol.com/lifestyle/food-how-become-pro-your...

   The chef's knife is used about 70 percent of the time, above all of other knives, according to chef Philip Burgess, lead culinary instructor at The International Culinary Center, and it is used to ...