MATERIAL: magnolia-steel wood
MEASURES: blade 17 cm
CONDITIONS: new - made in Japan
Japanese knife USUBA NAKIRI
Traditional Japanese knife to make perfect cuts especially with vegetables and meat. Magnolia wood base with steel blade with brand and name in engraved ideograms.
Japanese knives are produced with a steel that has a higher level of hardness, expressed in HRC of at least 60 compared to a western knife ranging from 54 - 60 HRC. This allows a better and longer lasting sharpening. Even the level of stainlessness is different: most Japanese knives are in fact, unlike the Western ones, not stainless, which means that they rust more easily and therefore require greater accuracy in use and maintenance.
Manufacture: Tsubazo Ozawa
Production line: Japanese Santouku Kitchen Knife
Japanese knife models
The world of Japanese knives is really wide and varied and the most popular models are:
- Deba bocho, is the classic cleaver used to cut fish or meat. The blades can have a different length, while the thickness and the angle is such as to allow the meat to be cut without damaging it. In the past the blade was made of carbon steel, while today most knives have a pure steel blade;
- Gyuto. This model is inspired by western knives , presenting a sharpening on both sides. Usually the blade can have a length between 18-27 cm and is intended for general use, or to cut various types of food.
- Honesuki. It can have two types of blades: Kaku (square) and Maru (round). It is a knife used for boning meat .
- Maguro bocho. It is a knife with a very long blade (40 to 150 cm) destined to fillet the tuna and other large fish . The length and flexibility of the blade make it possible to fillet the tuna in a single cut and reduce meat waste to a minimum. Having to be used by two people and being designed for very large fish cuts, they are generally found in large fish markets or restaurants, but they are not widespread at home and in small restaurants.
- Nakiri bocho. This model has a dark, straight and thin blade that facilitates cutting vegetables ; depending on the origin, the blade can have a rectangular or rounded shape. It is sharpened on both sides and is usually intended for domestic use.
- Usuba bocho. It is the professional version of the Nakiri bocho as it requires greater skill being sharpened only on one side. Guarantees a perfect and precise cut .
- Santoku. Intended for general use , the name of this knife means "three virtues" and is used for meat, fish and vegetables. Inspired by the western style, it has sharpening on both sides and the length of the blade can range from 13 to 20 cm. It represents a joker of the domestic kitchen because it can be used for slicing, cutting and chopping. The blade and the handle are designed to ensure a proper balance of weight and length and, compared to western knives, this is shorter, lighter and thin, but the blade offers a greater degree of hardness.
- Sashimi bocho. This model has a long, thin blade and is widely used in Japanese cuisine to prepare sashimi and fillet medium-sized raw fish . As for the nakiri boncho, also in this case you can find rectangular or rounded blades depending on the place of production.
- Soba kiri. It is a model of knife used to produce soba , a kind of spaghetti made with buckwheat. It is a knife with a heavy blade, straight and with a long sharpening to facilitate the cutting of the dough.
- Udon kiri. This is the same model as soba kiri and is intended for cutting pasta , particularly in the production of udon , a kind of wheat flour spaghetti.
- Sujihiki. This model is similar to the classic western knife with double sharpening and used to engrave and slice various kinds of food.
- Unagisaki hocho. It is a model for cutting eel. The classic version has a blade with an extremely sharp tip that is used to first engrave the meat near the fish's head and then slide along the entire length of the eel .
- Yanagi ba. It is a knife with a very thin and long blade, generally between 21-30 cm and belongs to that category of knives used for cutting sashimi, sushi and fish in general. The blade is angled on one side only for a more precise and clean cut and is made in such a way that the meat of the fish comes off easily from the blade after cutting.