![]() Square Shaped(Kanto Style): The Honesuki is used to separate meat from the bone. (It is heavy and not very good to cut vegetables) Honesuki Kaku: The usage of this knife is totally different from that of the Gyutou. The Yo-deba is similar in shape to the Gyutou from the side, but has a thicker blade which can be used to cut beef bones used for soups. The Petty knife is know as a Paring Knife in English speaking countries. It is ideal small multipurpose knife, perfect for preparing small garnishes for cocktails and cakes. The Petty knife is used for pealing fruits and vegetables and quite suitable for finer detail work. The Sujihiki Bocho is used for cleaning the sinew from meats and is like a thin Gyuto. It is also known as a “French Knife”, “Chef Knife” “Bannou Bocho” as is used as a replacement for a Mitsutoku Bocho. It can be used to cut meat (boneless), fish (boneless) and vegetable. The Guyto is the most common western knife used throughout the world. This knife is a blend of the Deba Bocho and Sashimi Bocho. The Mioroshi Bocho is a type of Deba Bocho but the blade is slightly thinner and longer and is an all round knife which can be used for dicing to slicing Sashimi. This knife is made a thinner spine and narrower blade width compared to the Sashimi Bocho. The Fugubiki Bocho is a specialized knife used for Fugu sashimi. The Usuba Bocho is a traditional Japanese knife used for vegetables, which most chefs learn to use first. “Usuba” literally translates into “thin blade” and as per its name this knife has a thin blade making it an ideal knife when pealing and dicing vegetables. Kansai Style Usuba Bocho: If you look at the blade from the side it is virtually rectangular in shape. Common blade length for household usage is 21~27cm and unlike the Deba Bocho the blade of the knife is thin up until the tip of the knife. ![]() ![]() The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. This knife can also be used to cut small chicken bones. The blade of this knife compared to other knives is thicker and heavier to allow for the knife to cut through the bones of fish. The Deba Bocho was designed for mainly filleting fish.
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