健康寿命を日本料理で達成
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Japan De Aru
Achieve a healthy lifespan by eating Japanese cuisine
１００歳まで
De.Aru-Insistence tool
Kitchen knife is a tool that makes food fun.
Pinch not to cut vegetables, thin blades,
To judge a fish is a blade,.
Sashimi is a wavy blade,.
If you have a frozen kitchen knife, the range of cooking spreads.
This is also fun, using different knives according to cooking.
Gyutou
Katana is a kitchen knife (Western knife) transmitted from Europe. Because it is a double-edged, conveniently cut vegetables, cut small fish, draw sashimi conveniently to cut straight. At home, those with blade lengths of 18 cm to 22 cm are best.
Petty knife
Petti knife "Petty" is small, meaning that it is small, this knife is the second thing you want us to align.With potatoes, carrots chamfering and vegetable decorations that are attached to steaks etc, large trousers can make it unexpectedly easy if this petti knife is present.The blades of 11 cm to 15 cm are called Petit Knife.
Vegetables
Pincer is a kitchen knife to cut vegetables as its name suggests.
Since the blade is horizontal and wide, it is convenient for cutting vegetables with casas such as Chinese cabbage, peeling and cutting rice cake.
Among Japanese-style kitchen knives with many single-blades, Nana is cutting edge.
The blade length is generally 15 cm to 17 cm. It is the West type that the rounded corner of the jaw is the east corner.
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Usuba
It is a form similar to Nana - kana, but it is a single - edged unlike dish. The cutting edge is thin, so the cut is good, the cut is also beautiful, but it is easy to cut the blade, so it is necessary to use carefully.It is safe not to cut hard vegetables such as pumpkins. We recommend a blade length of 18 cm at home
Frozen knife
To cut soft bread and pastilla thinly and cleanly, a special bread knife kitchen with a wave blade is the best.Even if it is used for a long time, the sharpness does not fall much.Since elliptical depressions are attached to both sides of the blade, adhesion resistance decreases, creating an effect that makes it difficult to cut fillets.It is the best knife for thinning such as smoked salmon, roast beef and ham.It is a kitchen knife exclusively for semi-thawed frozen food.Even semi-thawed foods may be frozen inside, so we recommend that you do not cut frozen foods with a cow sword or sickle type kitchen knife and cut with a special frozen knife.Frozen kitchen knife is suitable for the ingredients just out of the freezer.
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Yanagiba
It is a Kansai style sashimi kitchen knife called (Sho - bu) from the place where the shape of the blade resembles an iris leaf, it is pointed and easy to use, it is used as a common sashimi knife. Also, because the shape of the blade resembles the leaf of the willow, it is also called Yanagiba. Because sashimi kitchen knife cuts using the length of the blade to draw with the suge, at least the blade width of 21 cm to 24 cm is necessary.
Deba
I will use the cutting blade knife when I judge a fish.It seems that the peak is thick and solid with impressions, it cracks and cracks everything, but the making of the blade is very thin, and it is also a single-edged, so if you cut it roughly, it will blad it.In such a case, we recommend that you cut your hands as you push it with your hands on the peak.
As far as the blade is about 15 cm, most fish can be judged.