Wa-hocho: Japanese kitchen knif. Travel Japan. Tokyo.
Wa-hocho, Japanese traditional culture and handicraft.
A Japanese kitchen knife is called Wa-bocho. Although the edge attaches the Western kitchen knife to both sides, the edge attaches the Wa-bocho to one side. Japanese-made kitchen knives are known by a pro's cook which cuts well, and are globally famous. The production technology of some Samurai's Katana is inherited from ancient times.
At least a peace Japanese kitchen knife has various types and there are 50 over.
They are made according to each use.
/Yanagi-ba kitchen knife./
It is to use when mainly cutting Sashimi. An alias, a "Sashimi-knife." The tip is slim and lengthways, the length of a blade is lengthways with sharp edge.
It make to sharp and beautifully for the cut end of a fish.
/Tako-hiki kitchen knife./
Kanto district type of "Sashimi-bocho." The tip is not sharp like a Yanagiba kitchen knife.
Same, the length of a blade is lengthways, slim and an edge is also sharp. As for an tool for pros, there is about 27~33 cm of length of a blade.
/Usu-ba kitchen knife/
The edge of the characteristic is thin and it is that the edge sticks straightly to the tip. It is suitable for peeling of vegetables, and cutting fine, and an unstained thing will be made if mincement is carried out. As for a tool for a pro's food preparation, there is about 21~24 cm of length of a blade.
/De-ba kitchen knife/.
Removing scales from fishes, internal organs of a fish, and cutting to three sheets,etc. it mainly use for preparations. Since it has weight thickly, it had cut the bone enough and is fit also for striking foods finely.
As for a tool for a pro's food preparation, there is about 21~24 cm of length of a blade.
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