![]() ![]() This knife is also used to shave thin slices of vegetables for a garnish. The long blade allows the cook to slice several items at once, making it a great choice for those who want to save time in the kitchen. It can be used to cut straight cuts on fruits, vegetables, and meats. 4. Usuba (or Veggie Knife)Īn usuba is a traditional vegetable-cutting knife that has a long and narrow blade with a rectangular tip. This type of knife is also used for deveining and slicing fish, but it’s most commonly used in Japanese kitchens to prepare octopus. The tako hiki is also great for slicing other types of seafood, such as squid and shrimp. It has a long, thin blade that curves towards the point and is sharpened on only one side. 3. Tako Hiki (or OctopusKknife)Ī tako hiki is a Japanese specialty knife used to slice octopus tentacles. ![]() Yanagiba bocho knives run the entire length of the blade and are viewed as heirlooms in Japan due to their painstaking sharpening process. This type of knife has a long blade with a slight curve and is designed to cut down and through fish without removing any bones or skin. 2. Yanagiba Bocho (or Fish Slicer)Ī yanagiba bocho is a traditional Japanese knife used to slice sashimi and sushi. ![]() The Western version of this knife comes in handy when you need to cut large roasts or prime ribs, while the Japanese version is perfect for smaller, more delicate cuts. A Japanese slicer is a variation of the traditional Western-style slicer/bread knife and has an extremely sharp thin blade for cutting meats and vegetables with ease and precision. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |