The main types of Japanese kitchen knives

• The main types of Japanese kitchen knives

Japanese kitchen knives knowingly considered the best in the world. Traditionally, the manufacture of such blades were closely linked to the matter of weapons to this day masters suited to the manufacture of kitchen blades are extremely scrupulous. Each knife is used for its own purposes: not suitable for meat, well, a knife for cutting noodles not to cut tuna fish knife. We will tell about the main types of Japanese kitchen knives, each of which is quite drawn to the real work of art.

The main types of Japanese kitchen knives

Yanagiba boat

This is one of the usual knife, with which chef slicing fish for sashimi, nigiri and rolls. In the preparation of sushi and sashimi chefs need to make the most clean cuts with surgical precision that is unattainable using conventional blades. yanagiba knife makes this work possible due to the peculiarities of its blades: long length allows you to slice the fish, without changing the cutting direction. The small thickness reduces the effort required to perform the cut. Sharpening one-sided, that allows you to make more precise incisions. Kitchen knives yanagiba suggest a cutting movement on itself, not from himself and not vertically downwards.

The main types of Japanese kitchen knives

Maguro

Very long knife for cutting the tuna. Its flexible blade may be as high as 40 - 150 cm in length. These knives can be found in fish markets. In restaurants, they are rare, and even then only in those where there is a regular need to carve a very big fish. Knife adapted to cut the fish in one motion. Given the size of both the knife and the fish, for cutting usually takes two people.

The main types of Japanese kitchen knives

Takohiki

This is very reminiscent of Japanese knife blades yanagiba, but have a flat tip. Used for cutting octopus. A blade according yanagiba characteristics similar to the knives, it also has a one-way sharpening and a small thickness.

The main types of Japanese kitchen knives

Pankiri

Only for bread. And you thought, why then serrated blade?

The main types of Japanese kitchen knives

Udon kiri

From the name you can guess that this knife is needed for the noodles. More specifically, for cutting the workpiece home. The blade can be made so that the handle portion lying on the function of a butt.

The main types of Japanese kitchen knives

Gyuto

A professional chef's knife for meat (roughly translated as "cow's blade"). Blade length is 30 centimeters. Sharpening sided.

The main types of Japanese kitchen knives

Chuck

A kind of ax, designed for fast chopping vegetables and cutting poultry. The massive blade width of about 10 centimeters has been borrowed by the Japanese from the Chinese: there Chuka Bote was called tsai tao.

The main types of Japanese kitchen knives

Butakiri

Knife for cutting of pig carcasses, suitable for cutting large pieces of meat. A blade with a unilateral grinding length of 15 - 20 cm.

The main types of Japanese kitchen knives

Garasuki

Japanese kitchen knife has an unusual triangular shape of the blade is used for cutting poultry. The blade length of 18 - 24 cm has bilateral sharpening.

The main types of Japanese kitchen knives

Nakeer

The purpose of this type of kitchen knives, it is clear from the title: Nakeer boat and translated - knife greens. The blade has a sufficiently straight cutting edge and involves cutting vertical movements. Small blade thickness does not allow to cut bone, but very suitable for vegetables. Mainly intended for home use.