Parts of japanese kitchen knife

Parts of japanese kitchen knife

It can be divided into single-edged and double-edged (double-edged).

片刃

The single edge has a front surface and a back surface, and is a forged welded base steel and steel.
The feature is that the cut pieces are easy to separate and the cut section is beautiful. Most of the Japanese knives such as sashimi knives, out knives and thin knives are single-edged.

Double-edged

The double-edged blade does not have the front and back like the single-edged one, but both sides are front and the back and front are sharpened at almost the same angle. The feature is that it cuts straight and cuts in the same way on the left and right. Western knife, Santoku knife, Nagiri knife, etc. are double-edged.

Knife structure (cross section and side)

Mating knife and main grill knife

Mating knife

A compound knife that can be made by pasting two types of steel and metal (soft iron) together. Even if you cut a hard object, it has the flexibility to prevent the blade from spilling.
Benefits Strong, easy to handle and easy to sharpen. The price is reasonable.
Demerit steel pulls the metal, causing the blade to warp.
Characteristics (single-edged) When the blade is cut down, the blade tip cuts and the cut piece easily separates. Also, the cut section is beautiful.
The shape of a Japanese knife for fish used by professional chefs.

Honaki knife

All steel knife made of all steel.
Made of steel with a carbon content of 0.9% to 1.2%, most of which are made as single-edged. The hardness is increased by baking in the part to be cut.
Merits There is no warpage.
Disadvantages Hard, so it is vulnerable to impact and the blade is easily chipped. Price is high.
Characteristics (single-edged) Suitable for straight cutting and cuts left and right equally. There are cow blades and household Santoku knives.

Names of parts of the knife


  • 片刃



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