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A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. [ 1 ]
Debabōchō of different sizes. (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use. Debabōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat.
Yanagi ba. (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use. 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 ...
As many Japanese culinary knives tend to be chisel-ground, they are often sharper than a typical double-bevelled Western culinary knife; a chisel grind has only a single edge angle; if a sabre-ground blade has the same edge angle as a chisel grind, it still has angles on both sides of the blade centreline, and so has twice the included angle ...
The edge may be ground in different ways: . a double grind, V-shape, with either a single or double bevel [4]; a convex edge [4]; a hollow-grind with a concave edge [4]; a single grind or chisel edge - resulting in a 'handed' knife, in most cases ground for right-handed cooks - which is typical in Japanese knives, termed kataba, but very rare in European.
Usuba bōchō ( 薄刃包丁, lit. thin blade kitchen knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a flat edge, with little or no ...
A traditional round-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, '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 20 cm (5.1 ...
Urasuki is a common feature of Japanese kitchen knives. [2] While Japanese kitchen knives initially appear as a simple chisel grind (flat on the side facing the food, angled on the other), the apparently flat side is subtly concave, to reduce adhesion, and, further, the apparent chisel cut of the edge is actually a small bevel, as otherwise the ...
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