Japanese Kitchen Knife store

Inox Japanese Style

Inox Japanese Style

All of kind are Japanese Style Knives, handle and edge style. But edge's elements are used special stainless steel, which isn’t a Japanese carbon steel. It's comfortable maintenance, too.


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Yanagiba

This is knife with long and slim blade. It can slice soft materials without destroying the shape and the beautiful cut is a work of art. It is used to divide the fish keeping is good shape and cutting off at once by using the length of blade. The knife with pointed tip is mainly used in Kanasai area and it is called “Shobu” since it has the look of iris leaf called “Shobu” in Japanese. The knife with square tip with blade parallel to the ridge lime is called “Takohiki Knife” mainly used in Kantou area.

210mm   $175.00
240mm   $210.00
270mm   $245.00


    
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-Pointed Chopping Knife-

Deba

This is a knife with moderate thickness and heaviness,
mainly used when preparing cooking ingredients to chop, divide chicken and fish along with the bones. There is a theory of having given the name of Deba to this knife from the figure of the blacksmith master in Sakai City Who developed this knife for 300 yeas ago. The knife butt is used for cutting, chopping bones and knife tip is for removing and cutting the flesh of the fish. Larger knife is used for large-scale fish such as sea bream to chop fishbone and dividing body parts; smaller knife is used for small-scale fish such as pompanos and small sea breams to chop fishbone, divide and fin removing.Pointed carving Knife To cut fish, poultry and meat.    

150mm   $230.00
180mm   $265.00
210mm   $375.00


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-Uauba Knife-

Usuba

This is an essential knife for vegetable cooking when peeling, chopping or cutting diagonally. It is also called as vegetable cutting knife. It is possible to cut the vegetables in fresh condition. The knife tip in sickle shape is mainly used in Kansai area, using the tip for decoration cutting and diagonal cut; knife butt is used for peeling vegetable skin and carving. The central part is used for decoration peeling or thin cut, such as vegetable crafting, chamfering and carving. The knife with square tip parallel with the ridge and cutting surface is mainly used in Kanto area.



180mm   $195.00
210mm   $240.00



Mioroshi-Deba

Mioroshi-deba

When compared to a similarly-sized Hon-deba, the blade of the Mioroshi Deba is narrower, thinner, and has a more acute tip. Mioroshi Deba is perfectly suited to filleting and portioning fish, but it can also slice fish quite well. Some people consider the Mioroshi Deba to be a combination of a Hon-deba and Yanagiba.

However, because it is thinner and more brittle than the Hon Deba it takes considerable expertise to perform the same tasks without damaging the blade. Similarly, because the blade of the Mioroshi Deba is shorter, wider, and thicker than that of the Yanagiba it is somewhat less ideal for finely slicing fish. Despite these apparent weaknesses, the Mioroshi Deba is particularly popular with professional Japanese food chefs because, when used with sufficient skill, it can perform the majority of tasks normally done with the more specialized Yanagiba and Hon Deba.
   


    210mm   $265.00



Mukimono

Mukimono

The Mukimono Hōchō is small knife with a thin blade that is commonly used for the Japanese art of Mukimono (Creating decorative garnishes), and also Kazari-giri (“Decorative vegetable carving”). However, it is often used as a small general-purpose knife for peeling and cutting fruits and vegetables since it can perform these tasks well.

The Mukimono Hōchō has blade geometry similar to the Usuba, but it is ground much thinner and is smaller in size. Similar to the Kiritsuke, it also has a 'clipped point’ / ‘reverse tanto tip’ that is primarily intended for making the decorative cuts mentioned above, but it is also useful for any task which requires the precise cutting of soft ingredients.


180mm   $210.00



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