Information About Blade Type
History about Japanese Western Style Knives
and Japanese Traditional Style Knives
Western Style Knives
Japanese Traditional Style Knives
Once upon a time, before Western Culture and foods were brought to Japan,
Single Bevel Edge of Japanese Traditional style knives were very common
knives for daily cooking in Japan. The Single Bevel of Japanese Traditional
style knives make great cutting performance. For examples, the gYanagibah
is well designed for slicing and preparing the Sashimi (Raw Fish) without
loosing the beautiful shape and freshness. The gUsubah is suitable
design for cutting, peeling, also thin & precise cutting for vegetables.
They are necessary tools and knives for the Japanese foods (their main food
materials were fishes and vegetables).
After the Western Culture and foods were brought to Japan (Especially after
the Year 1900, Western Style of European Knives was also brought to Japan
at that time.),
Japanese people had more chances to eat meats and they needed the proper
knives for cutting meats. That was the Western Style knives which have Double
Bevel Edge and is more suitable design for cutting, slicing the meats to
prepare Western Foods. Japanese people became more familiar with using Western
Style knives gradually as they started eating Western Foods gradually.
With increasing demands of Western Style knives, many knife makers have
started to make Western Style knives with the experience and techniques
of Japanese Swords making and Japanese Traditional Style knife making.
(At that time, Samuraifs period was already over and many of Japanese Swordsmiths
and Craftsmen had to stop making Japanese Swords and turned to make other
And time has passed and back to this generation, there are now many of
fantastic Japanese Made Western Style knives and fine Japanese Traditional
Style knives being available from fine makers and Craftsmen.
As to the Japanese Traditional Style Knives, there are many
numbers of professionals and serious home chefs (especially Japanese food
chefs) who demand outstanding cutting performance to make special foods that
require the freshness, beautiful shape & looks and delicate works. Also
many people love the traditional taste and traditional forged knives which can
feel the soul of craftsmanship and something special to own.
On the other hand, as the western Culture and foods became very common and popular in Japan and the demands for Western Style knives continued to increase, there have been much competitions in the market, which has helped improve the quality and craftsmanship of Western Style knives by their efforts to produce superior knives each other. Nowadays, many people in the world enjoy using great cutting performance and fine quality Japanese Western Style knives.
In this page, we would like to introduce common and popular blade
types among Western Style Knives and Japanese Traditional Style Knives. There
are so many varieties of blade types
designed for specific cutting tasks and purpose. This is important
information for your selection of right
knives, and help you get your good cooking partners and special knife set.
| Western Style Knives
Small and compact size Paring knife is suitable design for
peeling, cutting fruits, vegetables. Tiny and cute looks, yet very useful
Compact, good handling of Petty knife is suitable design for
peeling fruits, preparing various kinds of foods and precise works.
Wider and rounded shape of Santoku is suitable design for
especially vegetables, but also cutting, slicing well for the fishes, meats.
Santoku knife is popular and common knife and can be recommended as Multi
Purpose Home Chef knife.
Most standard and popular blade among Western Style knives, so
called gChefs Knifeh. Gyuto is one of the most versatile blade type, suitable design
for cutting, slicing meats, vegetables and fishes.
Narrower and longer blade "Sujihiki" is suitable design for the
slicing tasks. If you often cut and slice (fillet) fishes, meats, hams
etc, Sujihiki is the best choice for your needs. Originally Sujihiki knife
is designed for cutting and removing the muscles from the meats.
Good durable edge and blade of Honesuki (Boning Knife) is suitable design for de-boning process, cutting a Chicken, filleting a fish. Versatile knife for special purpose.
Western Deba has heavier weight and more durable edge, designed for harder
use. Normal thin blade and edge of Japanese knives are not recommended
for cutting a fish, chicken (includes bones) and shrimps, lobsters. Western
Deba is the one for those special purposes. But still not recommended to
cut frozen foods, very hard and thick bones to avoid the blade damages.
Chinese Cleaver was originated in China, and perfected by Japanese craftsmen
as "Chuka Bocho". It has a huge and heavy square blade with sturdy
handle, and is very versatile cooking knife for every cutting task. Its
heavy & large blade is suitable for chopping chickens, mincing meats
and vegetables, and even for scrapping.
| Japanese Traditional Style Knives
Long and Narrower blade of Yanagiba is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).
Square shape, longer blade of Takohiki is designed for same purpose as
Yanagiba. Slicing tasks. The edge line is almost straight, (Yanagiba knifefs blade edge line is
more curved towards the blade tip.
Takohiki was common and popular in Eastern area of Japan (Tokyo). Yanagiba was common and popular in Western Area of Japan (Osaka area). Some people prefer Takohiki for slicing
Thick and Heavier blade of Deba has good durable edge, suitable
for cutting a Fish, a Chicken (includes the bones), also for filleting tasks.
Square blade shape of Usuba is suitable design for cutting,
peeling, peeling, also thin & precise cutting for vegetables.
There is similar square
shape blade of vegetable knife called gNakirih which is also designed for
cutting vegetables, but have Double Bevel Edge.
Kama Usuba is also designed for vegetables, can be used as same purpose
of Usuba knives. The sheepfoot shaped blade tip is more suitable for fine and precision
cutting to make decorative beauty of vegetables dishes.
Its blade shape is similar to Yanagiba, but has narrower blade
width and thinner blade. It is suitable design for thinner cutting, slicing
tasks. Originally designed for cutting, slicing Tessa (Blowfish Sashimi)
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