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Choosing a kitchen knife

is a very important decision, a well-chosen one facilitates the preparation of dishes and speeds up the work. Below are kitchen knives broken down by shape and purpose. An important distinguishing feature of the use of a knife is the sharpening edge.

Kataba edge – one-sided sharpening, we offer the possibility to order a version for left-handed people applies to the series: TO, HO, SE, JAPANESE
Ryōba edge – double-sided sharpening
MAC Edge patented by MAC Corporation.

The distinctive MAC edge is a hybrid between traditional Japanese single edge sharpening (KATABA) and western V-shaped sharpening (RYOBA) style. The slight difference is that the edges are cut off-center at an angle of about 45.5 degrees. Such sharpened knives allow you to make straight cuts and cut thin slices more accurately without damaging them.

European kitchen knives

European knives are practical to use and excel at many tasks. European knives are made of less hard steel than Japanese knives. The hardness of a European knife is often 54 to 58 Rockwell. Since the steel is not as hard, the sharpening angle is slightly larger, 20 degrees per side. This also makes the blade a bit thicker. Due to the thickness and greater sharpening angle, European knives are stronger than Japanese knives.

MAC Knives offers knives in European shapes made of Japanese steel with increased hardness, sharpened with an internationally patented MAC edge, which makes them extremely sharp and does not require so frequent sharpening.

Universal kitchen knife

Kitchen knife used for most kitchen work, such as shredding, slicing vegetables, fish and smaller pieces of meat, sharpened on the ryōba edge.

The Granton edge is a series of oval indentations along the blade of the knife. Grantons are also known as dimples, indentations, dimples, scallops. The Granton edge on the kitchen knife creates small air pockets between the blade and the food when cutting. Thanks to which, when cutting quickly, they create an air cushion that makes it difficult for the cut material to stick to the surface of the knife.

Chef's knife

The chef’s knife was originally designed primarily for slicing and slicing large pieces of beef. Today it is the basic utility knife for most European chefs.

The chef’s knife has a blade length of 20 cm to 36 cm. There are two common types of blade shape in Western chef knives: French and German.

Santoku chef's knife

Santoku bōchō (三 徳 包 丁) Santoku kitchen knife Japanese equivalent of a chef’s knife, sharpened to the edge of a fish. It is a multi-purpose knife for most kitchen tasks. Loosely translated, Santoku means “three virtues,” which has reference to slicing, slicing and slicing. Sanoku is becoming more and more popular among European chefs, the wider blade and smaller sizes make it very handy and comfortable to work with.

Serrated knife

Western-style kitchen knife, mistakenly called a bread knife because it is also perfect for slicing large slices, ideal for slicing poultry, ham and other meats. The serrated edge is ideal for cutting soft vegetables such as tomatoes.

A peeling knife

Small kitchen knife, light, usually up to 10 centimeters in length, the knife’s shape depends on its specific purpose. They are used for peeling vegetables and fruit as well as for precise grinding.

Filleting knife

Slicer

Western-style kitchen knife, equivalent to traditional Japanese Yanagiba, sharpened to the edge of a ryōba. The long and narrow blade is ideal for slicing, slicing and filleting.

Vegetable knife

Nakiri

Nakiri-bōchō (菜切り包丁) is a Western-style kitchen knife sharpened on both sides with the edge of a fish, which looks like a small cleaver, however, unlike a cleaver, it has a very thin blade which makes it an ideal knife for chopping and cutting vegetables.

Boning knife

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used to remove bones from poultry, meat and fish. It usually has a length of 12 cm to 17 cm and has a very narrow blade. Boning knives are not as thick as other common kitchen or butcher knives. A rigid boning knife is good for beef and pork, a flexible knife is preferred for processing poultry and fish.

Frozen knife

The special design of the blade allows precise portioning of frozen food. Indispensable at home and in the restaurant.

WA-BOCHO Japanese knives

The kitchen knives we use to cut food don’t just speak about culinary culture. The quality of their blades, the refined shape and the effort put into their production reflect our respect for what nature provides. A wide range of Wa-Bocho knives are available in Japan – Japanese style. Excellent craftsmanship and extraordinary sharpness make these knives valued all over the world by professional chefs for whom cooking is an art.
Every practicing chef knows how important a good knife is. For many, it is the most important tool in the kitchen. For those familiar with Japanese wabocho knives, they are at the top of their class. Japanese knives are famous for their amazing sharpness and long durability. As a result, each good quality Japanese knife can cost several hundred dollars, and a set can cost thousands. However, they are worth the price.

Japanese Yanagi-ba knife

Yanagi-ba-bōchō (柳刃包丁) The basic kitchen knife of sushi masters, sharpened on one side to the edge of the kataba. Long, narrow blade ideal for slicing, filleting and slicing. Yanagiba is mainly used in the preparation of sushi and sashimi. This type of knife comes from the Kansai in the Osaka area. blade length from 270mm to 330mm.

Japanese Fuguhiki knife

The Fuguhiki (ふぐひき) has a blade profile similar to Yanagiba, but narrower in height and much thinner to cut extremely thin slices of Fugu fish. The Fuguhiki was originally designed as a specialist knife for slicing Fugu slices into extremely thin slices using the Usuzukuri technique. The fish is sliced ​​so thinly that the serving plate pattern is perfectly visible through the slices, and they are often carefully arranged to emphasize the plate pattern. Blade length from 240mm to 330mm.

Japanese Sujihiki knife

Sujihiki (筋引) The narrow blade and relatively sharp angle of the edge are characteristics that greatly reduce the effort required to cut through the ingredients. The combination of cutting technique, sharp blade angle and sharp edge results in slight cellular damage to the cut surface. This is important for dishes where the fish is eaten raw, it helps to preserve the original flavor and texture of the fish. Sujihiki are available in blade lengths from 210mm to 360mm, the most popular sizes being 240mm, 270mm and 300mm.

Japanese Gyuto knife

Gyuto (ぎゅうとう)Multi-purpose kitchen knife, its shape is based on European chef’s knife, sharpened with ryōba edge. Knife for cutting meat, filleting and shredding. A gyuto with a traditional Japanese hilt is called Wa-Gyuto. Originally, this knife was intended for cutting large portions of beef, now used as a meat knife in Western cooking. Gyutos are typically available with blade lengths ranging from 180mm to 300mm, although they can be as long as 360mm. Sizes from 180mm to 210mm are often recommended for home cooks, while sizes 240mm and 270mm are often chosen by professional cooks.

Japanese Santoku knife

Santoku bōchō (三徳包丁) Santoku kitchen knife Japanese equivalent of a chef’s knife, sharpened with a ryōba edge. It is a multi-purpose knife for most kitchen tasks. Freely translated, Santoku means “three virtues”, it refers to slicing, shredding and slicing. Sanoku is becoming more and more popular among European chefs, the wider blade and smaller size make it very handy and comfortable to work with. Most often, Santoku knives are available in blade lengths of 165mm to 180mm.

Japanese Deba knife

Deba bōchō (出刃包丁) Unlike other Japanese kitchen knives, it has a thick and heavy blade sharpened on one side into a kataba edge. The Deba is best suited for all types of heavier work, such as fish skinning, decapping, tailing and filleting. With proper techniques, they can be safely used to remove and split crab legs and claws. The Deba knife is not recommended for chopping large bones and care should be taken, as with all knives, not to subject the blade edge to lateral forces (perpendicular to the main axis or length of the blade) as this may cause chipping or cracking The first Deba knives appeared in the Edo, Sakai Prefecture. Available blade lengths from 150 mm to 330 mm.

Japanese Ai Deba knife

AI Deba (相出刃) The kitchen knife is similar in shape to other Deba knives, the difference is a thinner blade sharpened on one side into a kataba edge. The Japanese word “Ai” means “both” Ai-deba got this name because it is good for both filleting and cutting fish. Blade lengths from 135 mm to 270 mm.

Japanese Usuba knife

Usuba bōchō (薄刃包丁) A Japanese kitchen knife sharpened on one side with a kataba edge, the equivalent of the Japanese Nakiri which looks like a small cleaver, but unlike a cleaver it has a very thin blade which makes it an ideal knife for chopping and slicing vegetables. Usuba knife blade sizes from 180mm to 210mm.

Japanese Kakugata Usuba knife

Kakugata Usuba (角形うすば) A traditional Japanese knife for cutting vegetables and fruits that are served raw. The thin and sharp blade allows for a cut surface with very little cell damage, minimizing discoloration and flavor changes. Knife for performing the specialized Katsuramuki (rotary peeling) technique. Usub sizes are 180mm to 210mm.

Japanese Takobiki knife

Tako hiki (タコ引) Japanese long kitchen knife with a rectangular tip, perfect for slicing octopus, sharpened on one side to the edge of a kataba. Takobiki was designed and made by Masamoto Sohonten, Minosuke Matsuzawa in the Kanto region (Tokyo). There are rumors that centuries ago, when a cook prepared sashimi in front of guests, it was considered disrespectful to use the Yanagi knife, which was shaped like a sword. For this reason, traditional upscale restaurants in Tokyo continue to use takobica knives instead of Yanagi knives to this day. The straight tip, balanced weight and thin blade are perfect for cutting thin slices of fish more easily than with the Yanagi knife. Takohiki are typically available in blade lengths from 210mm to 330mm.

Japanese Mukimono knife

Mukimono

Mukimono (剥き物) means the Japanese art of decoration. Japanese kitchen knife for peeling, shredding and creating decorations from vegetables and fruits, sharpened on one side with a kataba edge. The Mukimono Hōchō has a blade geometry similar to the Usuba, but is much thinner and smaller, and is designed for decorative cuts and precise cutting of soft ingredients. Mukimono Hōchō are produced with blade lengths from 75 mm to 210 mm.

Japanese Kiritsuke knife

The Kiritsuke (切りつけ) single-bevel is a multi-purpose knife, a combination of the Yanagiba and Usuba knives. In many Japanese restaurants, only the chef is allowed to use them, which is why Kiritsuke is often considered a symbol of knowledge and status or seniority. Kiritsuke knives are available in blade lengths from 240mm to 330mm, with the 270mm size being a popular alternative to the Gyuto kitchen knife.

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