I think we all know that the handling of ingredients can not be separated from the kitchen knife, so the knife has a vital role in cooking. Most Chinese chefs rely on a knife to fight the world, while the Japanese chef is the complete opposite, basically different ingredients need to be used to deal with special kitchen knives, Japanese kitchen knives can be described as a variety of varieties, a variety of types, the following to understand the Japanese kitchen knife is how it is.

Japanese kitchen knife 1, cattle knife

Cattle knife is also used to cut the beef used to the knife, is another expression of the European foreign packet Ding, with a double-edged, pointed head design, length is generally in the 18 = 22cm or so, cut beef, sashimi, fish are available.

Japanese kitchen knife 2, Petit knife

Petit knife's size is not big, the blade is generally about 11-15cm long, is used to cut the need for fine manipulation of ingredients, such as fruits and vegetables, carving, peeling and so on. Because it is more difficult to handle if you use a large knife.

Japanese kitchen knife 3, bread knife

Bread knife, as the name suggests is used in bread, cakes and other food cutting knives, its body is long and narrow, with a serrated blade, the use of the handle back and forth to pull the way to cut.

Japanese kitchen knife 4, boning knife

Boning knife is used to split bones and meat kitchen knife, Japanese boning knife will be shorter than the Western-style boning knife blade, and the edge of the blade is thicker, less prone to chipping, curling edge and so on.

Japanese Kitchen Knife 5, Izumi blade

Izumi blade is a very thick Japanese kitchen knife, its thickness is almost 5mm, the blade is also 21-27cm long, is used to specialize in handling some of the ingredients that need to spend effort, like frozen food, bones and so on.

Japanese kitchen knife 6, vegetable cut

Vegetable cut is used to cut vegetables Japanese-style knives, it is narrower in width, the blade is straight, double-sided open edge, lightweight, whether it is slicing, cutting blocks are handy.

Japanese kitchen knife 7, thin edge

Thin edge boudin and vegetable cut this kitchen knife is similar, are used to cut vegetables, the difference is that it is a single-sided open edge, the blade itself is very thin, has a very high degree of sharpness, can easily turnip, pumpkin, potatoes, etc. to deal with good.

Japanese kitchen knife 8, Shofu

Shofu, also known as Yanagibe, is a Kansai-type sashimi boudin, because of its blade as slender as a willow leaf, so there is a Yanagibe saying, is the highest use of sashimi knives, thin and sharp.

Japanese kitchen knife 9, Tako lead

Tako lead similar to Shofu, the same sashimi wrapping, but it is Kanto type, used for octopus treatment, with an angular head, narrow and thin blade slicing effect.

Japanese kitchen knife 10, puffer fish lead

Puffer fish lead, as the name implies, is used to deal with puffer fish with a kitchen knife, is a special puffer fish sashimi knife, with a thinner than the willow edge of the blade, and very sharp, balanced, flexible are good.

Editor's Summary: The above is about Japanese kitchen knives what kinds of introduction, no matter how many kinds of Japanese kitchen knives, with a good is the key, I hope that I share the content can give you some reference.