The Japanese Usuba Bocho type is a single edged blade, but the Nakiri Hocho is a double edged blade. ![]() The shape of the knife is a slightly different rectangular shape compared to the Santoku Bocho. However, like the Santoku Bocho this knife is also well suited for household usage. The Nakiri Hocho is a knife used to prepare vegetables. This is commonly used as a household knife and is often as the fist knife type a person buys. The Santoku part of the Santoku Bocho stands for Three Virtues or Three Applications: This knife can be used to prepare wide range of ingredients from meats, fish and vegetables. Round Type(Kansai Style)The blade of the Honesuki (Kansai Style) is designed in a round style, but is used in the same manner as the Kanto style Honesuki. This knife is a unique Japanese style knife similar to the western boning knife, but unlike the boning knife the blade is not flexible. There are two styles of this knife, the Kanto and Kansai styles. 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. We DON’T accept any Returns or Refunds, due to such Custom Fees or Charges.The Deba Bocho was designed for mainly filleting fish. These charges are the buyer’s responsibility. IMPORTANT!!! Buyers – Please note: Import Duties, Customs Fees or any other associated charges are not included in the item price. Please note this item will be sent directly from our warehouse in Japan *Blade Length of the Knife defines the length from top edge of the blade to the end, Not at the root of steel. Description This is a Yoshihiro / 8A Molybdenum Vanadium Steel INOX 1141 Japanese Sabaki (Boning) Knife 150mm Eastern type, manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai / Osaka, Japan.Īmong their plentiful product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown to be remarkably hard and tough with a thinner blade, sharpened by experienced craftsmen, enjoying a great reputation among International users.ġ141 has a variety of Blade type Chef’s Knife (Gyuto),Paring Knife,Santoku, Sujibiki (Slicer),Sabak i(Boning) & Yo-Deba (Western Deba), etc.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |