特殊廚刀的魅力與種類

The Charms and Types of Special Knives

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「The Charms and Types of Special Knives」

・What is the charm of Special knives?

・Types of Special knives

・Japanese knives are the result of an insatiable research spirit

 

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- What is the charm of 特殊刀 knives?

       Japanese knives are indispensable for Japanese cooking. In Japan, where people eat many different kinds of fish, there are many special knives with unusual shapes.

       Although we say "fish" in a single sentence, there are many kinds, such as those with many bones, and those with different size. The cooking method also varies depending on those factors, so the most suitable knife will vary.

       If you watch the chef at the counter of a restaurant, you will notice that he/she uses many different types of knives one after another, and cooks with great care and neatness.

       For example, an eel can be prepared in many ways, such as Kabayaki (gril), eel bowl, Sushi, and liver soup.

       In this way, you can feel the uniquely Japanese spirit of "Mottainai" (preventing waste) when you use a single ingredient in a way that is not only delicious but also beautiful, and when you consume even the smallest part of the food.

 

- Types of 特殊刀 knives

 - Fugubiki

This is a special knife made for cutting fugu (blowfish). It is said that Fugubiki was popularized as the ban of Fugu was lifted in Japan. In order to eat Fugu as Sashimi, it needs to be cut thinly. Therefore, the shape of the knife is devised so that it can cut Fugu in a single stroke using a thin and long blade.

 - Mioroshi Deba

This knife is used for filleting fish with the same shape as Aideba. This knife can be used for the entire process from filleting fish to making Sashimi.

 - Sushigiri

It is a special knife used to cut rolled Sushi and pressed Sushi, and is designed to prevent rice and ingredients from falling apart. It has a double-edged blade with a wide width and a rounded edge.

 - Unagisaki

This is a special knife used to cut eel. There are a variety of types, such as Kyoto type, Osaka type, Nagoya type, and Edo type, depending on the region.

The Kyoto type has a blade with thicker back, which can be used for needle punching. The Osaka type is used for opening the belly and has the shape of a cutting knife. The Nagoya type has a slender and straight blade that can be used for both back and belly openings. The Edo type, on the other hand, has an edge in the shape of a cutting knife. The reason for this is to fillet fish in the back and then removing the head.

 - Sujibiki

It is used to cut large pieces of meat into pieces along the muscle. It is similar to Gyuto, but is longer and narrower, making it easier to handle small movements. It is also used to remove pieces of meat and also as a slicer.

 - Honesuki

It is used to remove meat from bones. The blade is thick enough to prevent spillage.

 

- Japanese knives are the result of an insatiable research spirit

       With a wide variety, Japanese knives are packed with the attention of craftsmen. Swords were considered so sacred in Japan that it was said that "a sword is the soul of Samurai", and even today, the spirit of treating each knife with care and respect has been passed down.

You can sense the Japanese spirit of cherishing and using one thing for a long time in Japanese knives. I believe that this is the result of an endless spirit of research and is a source of pride for Japan.