Japanese Kitchen Knives
Blades that have evolved alongside advances in technology and changing uses.
Renowned worldwide for their outstanding quality, Japanese kitchen knives have long supported washoku cuisine.
Used almost daily, these familiar cooking tools have changed in form and function under strong influences from Japanese culture.
In Japan, kitchen knives are broadly categorized into two types: wa-bocho (traditional Japanese knives) and yo-bocho (Western-style knives).
Wa-bocho are mainly used for Japanese cooking and feature a single bevel (asymmetrical) and a fitted handle (replaceable blade). Because force is directed away from the blade side, they excel at clean, precise cuts and delicate work.
Common wa-bocho include deba, sashimi, nakiri, and funayuki knives.
In contrast, yo-bocho are double bevel (symmetrical) and typically riveted, with the blade and handle built as one piece.
They transfer force in a straight line, making them great for cutting ingredients evenly and for chopping.
Highlights
-
The name comes from tools used by chefs, or from a legendary chef.
-
They have evolved from the Paleolithic era, alongside advances in technique and changing uses.
-
There are two main types of kitchen knives: wa-bocho and yo-bocho.
-
Wa-bocho are known for precise cut surfaces and delicate work.
-
Yo-bocho are known for cutting ingredients evenly and for chopping.
Photos
-
Knife names came from chefs or the tools chefs used
-
In the Nara period, knives were shaped like Japanese swords
-
A wide range of knives emerged to suit different uses
Japanese Kitchen Knife Details
- Name
- Kitchen knife（包丁）
- Types
- Western-style knives, traditional Japanese knives
Popular Articles