Kitchen Knife Terminologies – Blade

Paul Fangchen Huang
Mar 23 · 4 min read

Single Bevel vs. Double Bevel 片刄と諸刄

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

本霞 薄刃包丁 http://www.etcompagnie.fr/
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

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

Sources

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