按刀具类型选购
What’s in a Name?
Knives are the unsung heroes of the kitchen, each blade’s shape and size giving it a unique name and purpose. Dive into this guide to discover the most popular Japanese knives and find the perfect one for your culinary adventures. Slice, dice, and chop your way to greatness!
Double-Bevel Styles
Commonly used for cutting meat and vegetables.
These knives are designed for use by both right and left handed users, with a symmetrical, double-beveled edge. Due to their versatility, they are an ideal choice for chefs of all skill levels.
The Gyuto is a versatile Japanese chef’s knife, ideal for slicing, dicing, and chopping a wide variety of ingredients. It is similar to the Western chef’s knife but typically lighter and thinner, allowing for precise cuts and effortless maneuvering.
The Santoku, meaning “three virtues,” excels in slicing, dicing, and mincing. Its shorter, wider blade and flat edge make it perfect for cutting vegetables, meats, and fish. It’s a great all-purpose knife for everyday use.
The Sujihiki is a slender, double-edged slicing knife designed for cutting thin slices of meat and fish. Its long blade ensures clean cuts with minimal resistance, making it ideal for preparing sashimi or carving roasts.
The Nakiri is a traditional Japanese vegetable knife with a straight, square blade. Its design allows for precise, straight-down cutting motions, making it perfect for chopping and slicing vegetables with ease.
The Petty knife is a small, versatile utility knife used for intricate tasks such as peeling, trimming, and slicing small fruits and vegetables. Its compact size makes it easy to handle for detailed work.
The Paring knife is a small, lightweight knife designed for precise tasks like peeling, coring, and detailed cutting work. It’s essential for handling small ingredients and delicate garnishes.
Single Bevel Styles
Typically used for slicing fish.
Single-edged knives have only one beveled side, so it is important to tell whether it is for left or right hand use. They are traditional Japanese kitchen knives, and are now commonly used in sushi restaurants and fish markets.
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Use this text to answer questions in as much detail as possible for your customers.
Other Styles
