Japanese Cook's knives (Hôchô 包丁)
they enjoy growing popularity in the whole Europe. To the most popular we count the following ones:
means „3 virtues“ and refers to meat, fish and vegetables. Its form and double-sided grinding make this knife a popular multipurpose knife.
can be translated as „pointy carving knife“. It is the Japanese knife for fish, poultry and beef. It is more massive and heavier than other knife forms and thus enables cutting of smaller bones. It is traditionally one-side-ground for a very straight cutting.
the „thin knife“ is used for cutting of vegetables in the Japanese cuisine. According to its region of origin - the knife has either angular shape (Tokio style) or rounded point (Osaka style).
is the „raw fish knife“ and an umbrella term for filet knives, for preparation of Sashimi dishes. Distinguished are the Tako-Hiki (タコ引 „Octopus flensing knife“) with its angular shape (Tokio style), and the Yanagi-Ba (柳刃 „ willow blade“) with its pointy shape (Osaka style). A higher form of the Yanagi-Ba is the Fugu-Hiki (ふぐ引き „Bowlfish flensing knife “). Its blade is even thinner and more flexible than the Yanagi-Ba.
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