Kitchen Knife Terminologies – Blade

We have covered the terminologies on the different parts of the western and Japanese kitchen knives in a previous article. Let’s talk about the blades.

Single Bevel vs. Double Bevel 片刄と諸刄

Modern kitchen knives can be roughly categorized under either Single-bevelled (片刄 Kataba) knives and Double-bevelled (諸刄 Moroba) knives. When you look at the the cross-section of a blade, if both sides are sharpened at a similar angle it is a double-bevelled knife; if one side of the blade is flat or concave, the opposite side is convex, then you are looking at a single-bevelled knife.

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包丁各部の名称 http://www.kiya-hamono.co.jp/hamono/meishou.html

Combined blade vs. Full-steel blade 合わせ包丁と全鋼製包丁

A blade is called “combined”/”awase” if it is made of softer iron body with only the very edge made of steel. If the entire blade is made of steel, we call it “full steel” blade.

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本霞 薄刃包丁 http://www.etcompagnie.fr/
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本焼き 尺寸 柳刃包丁 https://spear-kiryuu.blogspot.com/2015/12/blog-post_40.html

Blade finishing 包丁の仕上げ

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Kurouchi Nakiri https://www.japanny.com/products/sakai-takayuki-blue-steel-no-2-kurouchi-nakiri-160mm
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Hokiyama Tsuchime https://www.japaneseknifecompany.com/knives/western-knives/hokiyama-tsuchime.html
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https://www.echefknife.com/product/yoshihiro-blue-steel-super-mizuyaki-suminagashi-wa-gyuto-single-edged-japanese-sushi-chefs-knife-ebony-handle/

Sources

  • 包丁と砥石大全: 包丁と砥石の種類、研ぎの実践を網羅した決定版! 誠文堂新光社 (2014/8/19)
  • 包丁と砥石 柴田書店 (1999/10/1)

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