Terminology and Features of Kitchen Knives | Japanese knife store Kamata Hakensha

Knife type

Double-Edged

Double-edged (Ryoba) refers to a type of knife blade that is sharpened from both sides. Double-edge…

Knife type

Single-edged blade

Kataba (single-edged) refers to a type of knife blade in which only one side of the blade is sharpe…

Knife type

Western Kitchen Knife

Western kitchen knives are knives based on Western culinary culture and are used primarily for prep…

Knife type

Japanese kitchen knives

Japanese kitchen knives are knives made based on Japan's unique techniques and traditions, and are …

Terminology

Girth

Gusset is a term used to refer to the joint between the handle and the blade of a knife. This part …

Terminology

Edge line

Edge line is a term used to describe the line along the edge of a knife or blade. The blade line is…

Knife type

Bread knife

A bread knife (pan-knife) is a type of knife specialized for cutting bread. This knife is specifica…

Knife type

Frozen Knife

A freezing knife is a type of knife specialized for cutting frozen foods and frozen ingredients. Th…

Knife type

Peeling knife

A peeling knife is a type of knife specialized for peeling vegetables and fruits. This knife is use…

Terminology

Core

The core (nakago) is the hollow part inside the handle of a knife. The core is designed to reduce t…

Double-Edged

Single-edged blade

Western Kitchen Knife

Japanese kitchen knives

Girth

Edge line

Bread knife

Frozen Knife

Peeling knife

Core

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