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There are a number of different types of Japanese kitchen knives. Much high-quality Japanese knives originates from Sakai, the capital of samurai sword manufacturing since the 14th century. After the Meiji Restoration, the carrying of swords by the samurai class was banned as part of an attempt to modernize Japan. Though demand for military swords remained and some sword smiths still produced traditional samurai swords as art, the majority of sword smiths refocused their skill to cutlery production.Ｗｈａｔ’ｓ Ｊａｐａｎｅｓｅ Ｋｎｉｆｅ？
USUBA is vegetable knives used by professionals. The usuba bocho is sharpened only from one side, a style known as kataba in Japanese. This kataba style edge gives better cuts and allows for the cutting of thinner slices but requires more skill to use. The sharpened side is usually the right side for a right hand use of the knife, but knives sharpened on the left side are also available for left hand use.Type of knives
Its kind of how to cut
vegetables. Cut into 5-6
cm length to peel very
thinly cut while turning.
Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine.
Mizuarai.. Starts when you wash the fish and cut the bone-gratis himself, crack the shell and also use the time to dismantle the chicken.Important work is that everything is handled under use ingredients without waste.
So its easy to work, weight and thickness has cutting edge compared to other knives
YANAGIBA is long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bōchō to prepare sashimi, sliced raw fish and seafood.
sahimi…is a Japanese delicacy. It consists of very fresh raw meat or fish, sliced into thin pieces.
usuzukuri…iscutting the thinly sliced raw fish
GYUTO is a chef's knife, also known as a French knife or a cook's knife, is a cutting toolused in food preparation. Today it is the primary general-utility knife for most Western cooks. There are two common types of blade shape, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Japanese knives are often single ground, i.e., sharpened so that only one side holds the cutting edge. Some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge.Japanese cutlery design
where (a) is for right hand use and (c) is for left hand us