Kitchen knives is an integral part of our kitchen supplies, in addition to the traditional Chinese style kitchen knife, Chinese use more is the Japanese kitchen knife, and ashkenazi kitchen.
If say you use in the home is Japanese kitchen knife, so what you lack is what kind of knife?
Neff tool to introduce several common Japanese type cutter knife.
Japanese kitchen knife 'and BaoDing', 'ocean BaoDing' and 'Chinese BaoDing, and BaoDing namely traditional Japanese kitchen knife, most of them are single, edge blade sharp and very thin, fine better at cutting (
But it is worth noting that the majority of single-side knife edge is not fit for left-handed)
。
The blade (
Deba)
: the blade is Japan's most popular form of a kitchen knife in the kitchen, its blade generous and sharp, is the main processing fish knives, can cut off the head, fishbone, also can slaughter of poultry (
But it is not recommended for such large pig bone bone bone)
;
Also no pressure treatment on fruits and vegetables.
It has a double and single edge, the edge of single edge wheel general kitchen are common in Japan.
Willow blade (
Yanagiba)
: also called sashimi knife blade, just as its name implies is used mainly for sashimi.
Blade is long and narrow, such as willow, length of 24 -
36cm。
The long thin knife is an essential tool for Japanese chefs, it extremely sharp, delimit gently, using only the weight of the knife can form a clean profile, edge smooth, not damage cells.
Use this dao food sashimi slices, it looks more glittering and translucent get rid of is appeared, taste more delicious.
In order to keep the blade sharp, professional master Japanese food every day to sharpen their own hands.
In addition to raw fish, it is ideal tool of dealing with the beef, vegetables, such as sushi.
Thin edge (
usuba)
: knife as the name implies, thin and sharp blade, flat blade without radian, it is mainly used for cutting vegetables, peel, etc.
Divided into the sickle and the kanto edo form of kansai, difference in appearance, only the kanto thin blade blade as the rectangle, the difference between the kansai thin blade has a horn tip.
Under the single thin blade advantage lies in the calamity of ultra-thin cutting knife is more uniform, and reduce food, such as professional chefs can peel the carrots with a thin blade as thin as paper, cut sushi (
Sushikiri)
: traditionally used to cut the sushi, sushi rolls and pressure without disrupting shape.
Curved edge to make it better than straight with a long blade, one-time can cut more sushi rolls, also good for cutting back and forth up and down.
The sushi knife is very popular in Kyoto and Osaka, Tokyo area use of blade to replace it.
Cut pay BaoDing (
Kiritsuke)
: cut pay BaoDing is a design tool to cut the fish fillet and vegetables, it the dao long and narrow, length at 25
Between 30 cm, height in 3.
8 -
Between 5 cm, straight blade curve, cutting-edge is an inclined plane, look a bit like the Japanese samurai swords.
Traditional cut pay BaoDing is the single side of edge, also has a specially designed for western kitchen double edge.
In Japan in the kitchen, the standard tool including willow blade, blade, and thin blade, they are making Washoku (
Japanese cuisine)
Indispensable.
The emergence of the BaoDing is Japan after the second world war adopted the French and German tool concept, and put them into the traditional kitchen knife cutting production to adapt to the Japanese culture, the BaoDing for double edged usually, compared with the single side edge is more easy to operate, more classic santoku knife, a profound and chopping.
Santoku knife (
Santoku)
: santoku knife is a common kitchen knife, the outward appearance is similar to the western chef's knife, but its blade shorter, thinner and more flexible, adaptability to the ingredients is very strong, can be sliced, diced, chopped, widely used in vegetables, fruits, meat, fish, shellfish processing.
Appearance, santoku knife blade in 12 -
Between 18 cm, it have a flat blade curve of about 60 ° and a like claw tip.
The wheel (
Gyuto)
: upstanding style 'western chef's knife, as Japan and santoku knife, as well as one of the few in the kitchen in Japan one of the common kitchen knife.
Longer and more thin, but the wheel blade tip more pointed, is good at cutting the meat finely, dealing with large meat more handy.
Chopping (
Nakiri)
: chopping and thin blade is often get together, said the difference lies mainly in different ways, edge is a single thin blade edge, chopping is double edge.
Double edged usually has the advantage of easy operation,
And most of the single side of kitchen knife edge are not suitable for left-handed)
。
So thin blade is the first choice for professional chef, and food is often used in family kitchen.
Two kinds of ultra-thin cutting knives are good at doing fine, but because of the blade is too thin fragile, so don't touch the bones and other hard things.
In addition to the above three kinds of foreign BaoDing, bread knife, paring knife, boning knife and so on are also very popular.
They are very sharp, especially the bread knife, serrated blade can cut bread and cakes and other soft pastry, gently a pull, a knife molding, no redundant bits.
The Chinese BaoDing (
Chukabocho)
Needless to say, is the Japanese to learn from Chinese style design of kitchen knife, kitchen knife use.
Above is the more common Japanese kitchen knife, for Japanese chefs, as long as there is a blade, liu thin blade and the knife blade, plus a wheel, basically can handy.
For most Chinese families, if you want to try Japanese is a common household and kitchen knife, use a wider range of the wheel and santoku knife is the most appropriate choice of course!
Above is the Japanese knives neff tool to share several common types of finish see later, you know you need what kind of shape?
