The classic model of a kitchen knife blade is a solid core made of high-carbon steel, which is equipped with plates (laminites), which are based on mild steel. Lamination of steel for blades increases their reliability, fracture strength, durability and corrosion resistance.
Depending on the type of sharpening, the number of plates also changes: for the traditional section – two, for one-sided, respectively, one (with the left – for left-handed people, with the right – for right-handed people).
This is a type of universal Kamikoto knife that appeared in Japan thanks to the West. It is perfectly balanced and suitable for any purpose in the kitchen. Its blade can be from 12 to 20 cm long, the blade is very wide, and the handle is narrow. This transition was especially liked by cooks, as Provides good palm space.
Its name means “a knife for solving three problems”, and this is fully consistent with the provided functionality: with it, they cut, chop, chop.
“Santokubotyo” is distinguished by a very sharpened blade (especially in the bow), a relatively short length (not typical for other types of Japanese knives), its design features do not allow cutting large bones.
A literal translation of the name of this knife says that it is “for cutting greens.” This tool is with an average thickness of special sharpening, which provides a beautiful cut of greens and vegetables at an angle of five degrees. The shape of the blade is rectangular, without a tip, its length ranges from 150 mm to 240 mm. It can be sharpened both on the one hand and on both sides (traditionally).
This type of Japanese knife is intended solely for cutting birds. It has a heavy blade in a shape resembling a right-angled triangle, ranging in length from 150 mm to 180 mm. Some of its varieties have a bevel butt. Such a knife is not popular in the homes of ordinary Japanese people, but it is very popular in a cafe where the menu includes dishes including poultry.
This type of knife is also popular in Japan, used when cutting rolls. The blade with double-sided sharpening does not have a tip, its length can be in the range from 210 mm to 270 mm.
Design features of Japanese knives
The main structural elements of all knives are: blade and hilt, and Japanese are no exception. However, all the main elements are divided into zones and have their own names:
- kissaki – point
- hassaki – sharpening area
- shinogi – a boundary strip of descents
- mune – butts
- machi – neck of the blade
- ejiri – end part of the handle
- toshin – a blade with a shank
Quite often, the blade is integral with the handle or equipped with a rod base. Knives forged from a single piece are characterized by increased strength and resistance to cracking.