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Santoku
The santoku bōchō or bunka bōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between long, and has a flat edge. The santoku has a sheepsfoot, sheep's foot-tipped blade that curves down an angle approaching 60 degrees at the point. The bunka bōchō, however, has a k-tip (aka reverse tanto). The term ''santoku'' may refer to the wide variety of ingredients that the knife can handle: fish, meat, and vegetables, or to the tasks it can perform: chopping, dicing, and slicing, with either interpretation indicating a multi-use, general-purpose kitchen knife. The term ''bunka'', refers to how it is used for the cultural food of Japan. The blade and handle of the ''santoku'' are designed to work in harmony by matching the blade's width and weight to the weight of the tang (tools), tang and the handle. History The ''santoku'' knife design originated in Japan, where traditionally a deba bōchō, ''deba'' knife is used to cut fish, a chef's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santoku Knife
The santoku bōchō or bunka bōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between long, and has a flat edge. The santoku has a sheep's foot-tipped blade that curves down an angle approaching 60 degrees at the point. The bunka bōchō, however, has a k-tip (aka reverse tanto). The term ''santoku'' may refer to the wide variety of ingredients that the knife can handle: fish, meat, and vegetables, or to the tasks it can perform: chopping, dicing, and slicing, with either interpretation indicating a multi-use, general-purpose kitchen knife. The term ''bunka'', refers to how it is used for the cultural food of Japan. The blade and handle of the ''santoku'' are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle. History The ''santoku'' knife design originated in Japan, where traditionally a ''deba'' knife is used to cut fish, a ''gyuto'' knife is used to cut meat, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Kitchen Knives
A Japanese kitchen knife is a type of kitchen knife used for Outline of food preparation, food preparation. These knives come in many different varieties and are often made using traditional Japanese swordsmithing, Japanese blacksmithing techniques. They can be made from stainless steel, or Tamahagane, ''hagane'', which is the same kind of steel used to make Japanese swords. Most knives are referred to as or the variation ''-bōchō'' in compound words (because of rendaku) but can have other names including . There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese); blade grind (single bevel, ''kataba'' v. double bevel, ''ryōba''); steel (stainless v. carbon); and construction (laminated v. mono-steel). Handles Western handles have a Bolster (knife), bolster and a full or partial Tang (tools), tang. These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolster (knife)
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife. Kitchen knives can be made from several different materials, though the most common is a hardened steel blade with a wooden handle. Historically, knives were made in "knife cities" that are noted for being the best at their production in that country with the pre-emininent, in Europe, being: Sheffield in Yorkshire, North of England; Thiers, Puy-de-Dôme in the Auvergne of France; Solingen in the Northern Rhineland of Germany; and Eskilstuna of Södermanland County in Sweden. Each of these produced knives in a styles particular to the city, with Thiers especially being noted for the French point of Laguiole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Knife Indentation
Knife indentation is done away from the edge of a kitchen knife A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there .... A knife most simply has either a rectangular or wedge-shaped cross-section ( sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables. These indentations take several forms: * Granton knives have gently rounded flutings ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. This design was developed and patented in 192 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef's Knife
A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation. Longer and wider knives are more frequently called chef's knives, whereas shorter and more slender knives have a tendency to be called cook's knives. In cooking, this knife was originally designed primarily to slice and disjoint large cuts of beef and mutton, though now it is the primary general food preparation knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length and a broad 4 cm (1½ in.) width, although individual models range from 15 to 36 centimetres (6 to 14 inches) in length and may be as slender as 2 cm (¾ inch). The shortest and narrowest knives overlap into the general utility kitchen knife category that are too narrow to have a heel and choil to the blade, like the smaller paring knife. A modern chef's knife is a multi-purpose knife designed to per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi Bōchō
is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Similar to the '' nakiri bōchō'', the style differs slightly between Tokyo and Osaka. Types of ''sashimi bōchō'' include: * from Osaka has a pointed tip. * from Tokyo is shorter with a square or flat tip and is usually used to prepare octopus and squid. * is similar to the ''yanagi-ba'', except that the blade is thinner and more flexible. As the name indicates, it is traditionally used to slice very thin fugu pufferfish sashimi and is stored separately from the other knives, due to the very poisonous nature of some of the fish's internal organs, particularly the liver containing high levels of tetrodotoxin. Following the traditional practice of Japanese kitchen knives, the ''Sashimi bōchō'' are sharpened with only a single-bevelled edge to the blade, a style known as ''kataba''. The highest quality ''kataba'' blades have a slight depression — ''ura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef's Knife
A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation. Longer and wider knives are more frequently called chef's knives, whereas shorter and more slender knives have a tendency to be called cook's knives. In cooking, this knife was originally designed primarily to slice and disjoint large cuts of beef and mutton, though now it is the primary general food preparation knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length and a broad 4 cm (1½ in.) width, although individual models range from 15 to 36 centimetres (6 to 14 inches) in length and may be as slender as 2 cm (¾ inch). The shortest and narrowest knives overlap into the general utility kitchen knife category that are too narrow to have a heel and choil to the blade, like the smaller paring knife. A modern chef's knife is a multi-purpose knife designed to per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
America's Test Kitchen
''America's Test Kitchen'' (originally ''America's Test Kitchen from Cook's Illustrated Magazine'') is a half-hour long American cooking show broadcast by public television stations and Create and distributed by American Public Television. Originally hosted by Christopher Kimball, the program currently is co-hosted by Julia Collin Davison and Bridget Lancaster. On the show, a handful of test cooks are filmed in a real, working test kitchen, including hosts Davison and Lancaster and chefs Keith Dresser, Becky Hayes, Lan Lam, Erin McMurrer, Elle Simone Scott, and Dan Souza. Also, Bryan Roof, Christie Morrison, Ashley Moore, Lawman Johnson, and Morgan Bolling prepare recipes as they discuss what works, what doesn't, and why, highlighting the rigorous recipe testing process at the core of the test kitchen's mission. Equipment expert Adam Ried, gadget critic Lisa McManus, and tasting expert Jack Bishop help viewers understand what to look for when buying gear and ingredients. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Cooking Utensils
The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Knives *'' Deba bōchō'': kitchen carver for meat and fish *'' Fugu hiki'', ''Tako hiki'', and '' yanagi ba'': ''sashimi'' slicers *'' Nakiri bōchō'' and '' usuba bōchō'': vegetable knives for vegetables *'' Oroshi hocho'' and '' hancho hocho'': extremely long knives to fillet tuna *'' Santoku'': general purpose knife influenced by European styles *'' Udon kiri'' and '' soba kiri'': knife to make udon and soba *'' Unagisaki hōchō'': eel knife Pots, pans, and bowls *'' Abura kiri'': drainer tray for oils *'' Agemono nabe'': deep frying pot *'' Donabe'': ceramic pot for use on an open flame *'' Hangiri'': rice barrel *'' Makiyakinabe'': rectangular pan for '' tamagoyaki'' *'' Mushiki'' and '' seiro'': steamers *'' Otoshi buta'': drop lid *'' Suihanki/rice cooker'': electric appliance for cooking rice *'' ''su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cimeter
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between and long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. These knives are available with or without a granton fluted blade. Etymology 'Cimeter' is a formerly common variant spelling of 'scimitar', a kind of curved sword. The spelling 'cimeter' has become standard for the knife. In ''The Book of Mormon The Book of Mormon is a religious text of the Latter Day Saint movement, first published in 1830 by Joseph Smith as ''The Book of Mormon: An Account Written by the Hand of Mormon upon Plates Taken from the Plates of Nephi''. The book is one of ...'', the term "cimeter" is used often to describe a weapon of war. References Knives {{Knife-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Usuba Bōchō
''Usuba bōchō'' ( 薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, ''usuba'' are chisel ground, and have a single bevel on the front side, and have a hollow ground ''urasuki'' on the back side. ''Usuba'' characteristically have a straight edge, with little or no curve, and are wide or tall blade in height, to allow knuckle clearance when chopping on a cutting board. A ''usubas'' is relatively thin compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, they are also used for specialized cuts such as ''katsuramuki'', shaving a vegetable cylinder into a thin sheet. The ''usuba'' blade is generally between long. The ''usuba bōchō'' is used by professionals and differs from the related nakiri bōchō, which is preferred for home use. While the blade of a ''nakiri'' has a double bevel, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
