There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers). There are many views of what is fundamental to Japanese cuisine. ... Categories: Stub | Japanese cooking tools | Knives ... Nakiri bocho, Osaka style on the left and Tokyo style on the right (1) Ryoba edge (2) Kataba edge for right hand use (3) Kataba edge for left hand use. ... Yanagi ba (left) and Tako hiki (right) Tako hiki (タコ引, literally, octopus-pull), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bocho (Japanese: 刺身包丁) to prepare sashimi, sliced raw fish... Assorted sashimi Sashimi (Japanese: 刺身, lit. ...

Nowadays stainless steel is often used for the knives. Traditionally however, these knives were made from the same carbon steel as katana, and the most expensive knives have a similar quality, containing an inner core of soft steel, with a thick layer of hard steel wrapped around it so that the hard steel is exposed only at the cutting edge. In metallurgy, stainless steel is defined[1] as a ferrous alloy with a minimum of 10. ... Carbon steel is a metal, a combination of two elements, iron and carbon, where other elements are present in quantities too small to affect the properties. ... The katana (刀) is the Japanese sabre or longsword (大刀 daitō), although many Japanese use this word generically as a catch-all word for sword. ...

Most of the high-quality Japanese cutlery originates from Sakai. The production of knives started in the 16th century, when tobacco was introduced to Japan by the Portuguese, and Sakai started to make knives for cutting tobacco. The Sakai knives industry received a major boost from the Tokugawa shogunate (1603 - 1868), which granted Sakai a special seal of approval and enhanced its reputation for quality (and according to some references a monopoly). During the Edo period (1603 - 1867) (or more precisely the Genroku era (1688-1704)) the first deba bocho were manufactured, soon followed by a wide range of other styles. Making kitchen knives and related products is still a major industry in Sakai. Sakai (堺市; -shi) is a city located in Osaka Prefecture, Japan. ... (15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ... Species N. glauca N. longiflora N. rustica N. sylvestris N. tabacum Ref: ITIS 30562 as of 2002-08-28 Tobacco () is a broad-leafed plant of the nightshade family, indigenous to North and South America, whose dried and cured leaves are often smoked (see tobacco smoking) in the form of... The Tokugawa shogunate or Tokugawa bakufu (徳川幕府) (also known as the Edo bakufu) was a feudal military dictatorship of Japan established in 1603 by Tokugawa Ieyasu and ruled by the shoguns of the Tokugawa family until 1868. ... Events March 24 - Elizabeth I of England dies and is succeeded by her cousin King James VI of Scotland, uniting the crowns of Scotland and England April 28 – Funeral of Elizabeth I of England in Westminster Abbey July 17 or July 19 - Sir Walter Raleigh arrested for treason. ... 1868 was a leap year starting on Wednesday (see link for calendar). ... A trademark (Commonwealth English: trade mark)[1] is a distinctive sign of some kind which is used by a business to identify itself and its products and services to consumers, and to set the business and its products or services apart from those of other businesses. ... In economics, a monopoly (from the Greek monos, one + polein, to sell) is defined as a persistent market situation where there is only one provider of a kind of product or service. ... History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Edo period (江戸時代) is a division of Japanese... Events March 24 - Elizabeth I of England dies and is succeeded by her cousin King James VI of Scotland, uniting the crowns of Scotland and England April 28 – Funeral of Elizabeth I of England in Westminster Abbey July 17 or July 19 - Sir Walter Raleigh arrested for treason. ... 1867 was a common year starting on Tuesday (see link for calendar). ... Genroku (元禄) was a Japanese era after Jōkyō and before Hōei and spanned from 1688 to 1704. ... // Events A high-powered conspiracy of notables, the Immortal Seven, invite William and Mary to depose James II of England. ... Events Building of the Students Monument in Aiud, Romania. ... Categories: Stub | Japanese cooking tools | Knives ...

(1) is sharpened on both sides, (2) and (3) only on one side, where (2) is for right hand use and (3) is for left hand use

Different from western knives, Japanese knives are often forged in a way that only one side holds the cutting edge, i.e. the bevel is only on one side. As shown in the image, some Japanese knives are sharpened from both sides, and others are sharpened only from one side, with the other side of the blade being flat. It is believed that a blade sharpened only on one side cuts better and makes cleaner cuts, but requires more skill in its use than a blade sharpened on both sides. Usually, the right hand side of the blade is sharpened, as most people use the knife with their right hand. Blades for left-handed use are also available, although they are usually more expensive. Image File history File links Download high resolution version (2048x949, 31 KB) Graph of the blades of japanese cooking knives. ... Image File history File links Download high resolution version (2048x949, 31 KB) Graph of the blades of japanese cooking knives. ... A bevel is a slant or angle on a surface. ... People who are left-handed are more dextrous with their left hand than with their right hand: they will probably also use their left hand for tasks such as personal care, cooking, and so on. ...

Recently F.A. Porsche-designed Japanese steel Chroma kitchen knives have become popular. The Porsche 912, a Porsche of the 1960s Porsche (), is a German manufacturer of sports cars, founded in 1931 by Ferdinand Porsche, the engineer who created the first Volkswagen. ...

See also

• List of Japanese cooking utensils

• Deba bocho: Kitchen cleaver for fish
• Nakiri bocho: Standard vegetable knife
• Usuba bocho: Professional vegetable knive
• Tako hiki: Sashimi slicer
• Yanagi ba: Sashimi slicer
• Fugu hiki: Sahsimi slicer for fugu
• Unagisaki hocho: Japanese eel knife
• Udon kiri: Knife to make udon
• Soba kiri: Knife to make soba
• Hancho hocho: Very long knives to fillet tuna
• Oroshi hocho: Extremely long knives to fillet tuna

The following items are common Japanese cooking tools used in preparing Japanese cuisine. ... Categories: Stub | Japanese cooking tools | Knives ... Nakiri bocho, Osaka style on the left and Tokyo style on the right (1) Ryoba edge (2) Kataba edge for right hand use (3) Kataba edge for left hand use. ... Nakiri bocho, Osaka style on the left and Tokyo style on the right (1) Ryoba edge (2) Kataba edge for right hand use (3) Kataba edge for left hand use. ... Yanagi ba (left) and Tako hiki (right) Tako hiki (タコ引, literally, octopus-pull), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bocho (Japanese: 刺身包丁) to prepare sashimi, sliced raw fish... Yanagi ba (left) and Tako hiki (right) Tako hiki (タコ引, literally, octopus-pull), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bocho (Japanese: 刺身包丁) to prepare sashimi, sliced raw fish... Yanagi ba (left) and Tako hiki (right) Tako hiki (タコ引, literally, octopus-pull), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bocho (Japanese: 刺身包丁) to prepare sashimi, sliced raw fish... Genera (See list at end of article) Takifugu is a genus of pufferfish, often better known with the Japanese name Fugu (Japanese: 河豚 or 鰒). ... Regular Unagisaki hocho (photomontage) A Unagisaki hocho (鰻サキ包丁) is a knife specialized for filleting eel. ... Udon kiri (photomontage) A udon kiri (Japanese: うどん切) or soba kiri (Japanese: そば切) is a specialized knife used in the Japanese kitchen to make soba and udon noodles. ... Kake Udon Udon (Japanese: うどん, rarely 饂飩 or 餛飩; Chinese: 烏冬, or often 烏冬麵) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Udon kiri (photomontage) A udon kiri (Japanese: うどん切) or soba kiri (Japanese: そば切) is a specialized knife used in the Japanese kitchen to make soba and udon noodles. ... For the ancient kingdom in Nubia see Alodia Soba served on a zaru Soba (蕎麦) are thin brown buckwheat noodles, usually cooked and served with various toppings and condiments. ... Hancho hocho, a half length blade at the Tsukiji fish market in Tokyo An oroshi hocho in use at the Tsukiji fish market in Tokyo Oroshi hocho (おろし包丁, literally: wholesale knife) and hancho hocho (半丁包丁, literally: half tool knife) are extremely long highly specialized knives used in Japan to fillet... Species Thunnus alalunga Thunnus albacares Thunnus atlanticus Thunnus maccoyii Thunnus obesus Thunnus orientalis Thunnus thynnus Thunnus tonggol Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... Hancho hocho, a half length blade at the Tsukiji fish market in Tokyo An oroshi hocho in use at the Tsukiji fish market in Tokyo Oroshi hocho (おろし包丁, literally: wholesale knife) and hancho hocho (半丁包丁, literally: half tool knife) are extremely long highly specialized knives used in Japan to fillet... Species Thunnus alalunga Thunnus albacares Thunnus atlanticus Thunnus maccoyii Thunnus obesus Thunnus orientalis Thunnus thynnus Thunnus tonggol Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ...

References

• Japanese Cooking: A simple Art, by Shizuo Tsuji, Kodansha International (1980)

External link

• Watanabeblade.com, traditional Japanese knife maker