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Knife type
Frozen Knife
A freezing knife is a type of knife specialized for cutting frozen foods and frozen ingredients. Th…
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Knife type
Peeling knife
A peeling knife is a type of knife specialized for peeling vegetables and fruits. This knife is use…
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Terminology
Core
The core (nakago) is the hollow part inside the handle of a knife. The core is designed to reduce t…
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Terminology
Cutting Edge
Kireha is a term used to describe the cutting edge of a knife or blade. It is the main part of the …
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Knife type
Kiritsuke-bocho
Kiritsuke bocho" is a type of kitchen knife used especially in Japanese cooking. Kiritsuke knives a…
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Knife type
Mi-oroshi-knife
A "mioroshi bocho" is a type of knife specialized for grating fish. This knife is especially used t…
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Terminology
Shinogi
Shinogi" is a technical term for knives, Japanese swords, and other cutting tools, and refers to a …
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Terminology
Jiai
Jiai" is a technical term for knives, Japanese swords, and other cutlery, and refers to the conditi…
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Knife type
Sakimaru Takohiki
Sakimaru Takohiki is a type of knife used for sashimi. It is suitable for dismantling, skinning, an…
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Knife type
Bone Cutting Knife
Bone cleaver" is a type of knife used to cut away bones. Generally, it is used for processing large…
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Frozen Knife
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Core
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Mi-oroshi-knife
Shinogi
Jiai
Sakimaru Takohiki
Bone Cutting Knife
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Handle material
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Terminology
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