What is garasuki?
The Garasuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens. Like the Honesuki, it is particularly suitable for people who prepare poultry and meat.
What is a garasuki knife used for?
The garasuki poultry butchering knife is unique to Japan. It originated in specialty chicken restaurants and is commonly used to break down whole chickens. Due to its thickness and weight, it can be used for other jobs requiring heavy work with a short blade.
What is Deba?
The yo-deba is the Western style version of the traditional Japanese deba. It is a heavy-duty butcher knife used for cutting meat with minor bones, fish, and semi-frozen food.
How do you use Hankotsu?
Traditionally, the Hankotsu is used to butcher hanging carcasses, and is held with the blade edge facing downwards in a reverse knife grip. With the durable edge and blade, Hankotsu knife is useful knife and often used for cutting a fish, a chicken. However, they should never be used to cut through bones.
What is a wa handle?
The Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. They come in all types of wood with different collars. Generally, these knives have a tang that is around 3/4 the length of the handle and is glued in place.
What do you use Sujihiki for?
A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Like most knives sold in North America, they’re sharpened with a 50/50 grind, meaning they have the same beveling on both the left and right faces. A Sujihiki is excellent at cutting thin, straight slices of meat and fish.
What is Kiritsuke?
The kiritsuke is a cross between two different Japanese chef’s knives, the gyutou and the yanagi. It’s longer than the gyutou, but with an angled tip unlike the yanagi. The kiritsuke is excellent for slicing fish and is traditionally used only by executive chefs, due to its status symbol and difficulty of use.
