Double-Edged Knife
The double-edged kitchen knife is the most common knife for home cooking. Since it has blade with double cutthing edges, it can be used without distinction between right-handed and left-handed. The double-edged kitchen knife produced in Takefu Knife Village is basically made from the material like the figure on the left.
●Variety of the double-edged knives●
SANTOKU
SANTOKU
NAKIRI
NAKIRI
NAKIRI
NAKIRI
NAKIRI
SANTOKU
This knife is the most common one for home cooking. You can cut anything such as meat, vegetables, fruits, and fish (fillets).
NAKIRI
An old-fashioned square-shaped kitchen knife. There is a sense of stability when you cut large vegetables with a wide blade.
GYUTO
This is also universal knife that can cut anything like Santoku. It came from foreign countries as a knife to cut chunks of meat.
PETTY
This is a small, tight-turning knife that is often called a "fruit knife" in Japan. "Petty" means "small" in French.
SUJIHIKI
Sujihiki has longer and thinner blade than Gyuto. This is useful to separate meat from muscles and bones.
●Types of materials●
Stainless
Stainless
Stainless steel
Stainless steel
×
Stainless
ステンレスの性質をもった鋼を、ステンレスで挟んだ鋼材。最大の特徴は、「さびにくい」という点。鋼材が硬いため、鉄の包丁より少し研ぎにくさはあるが丈夫。お手入れの手軽さで選ぶなら、こちらがおすすめ。
Layered stainless
Layered stainless
Stainless steel
Stainless steel
×
Layered stainless
ステンレスの性質をもった鋼を、層になっているステンレスで挟んだ鋼材。特徴は、左の鋼材と同様。鍛造によって生み出される模様が独特で、「積層」「墨流し」「ダマスカス」などと呼ばれる。
Layered
stainless
Stainless
Stainless
Layered
stainless
Carbon steel
Carbon steel
×
stainless
*Layered as well
鉄の性質をもった鋼を、ステンレスで挟んだ鋼材。炭素鋼の長く続く切れ味と、ステンレスの錆びにくい、という利点を掛け合わせたもので、タケフナイフビレッジではクラッドと呼んでいる。鋼の部分は錆びる性質だが、周りはステンレスのため鉄の包丁よりはお手入れが簡単。
Layered iron
Layered iron
Carbon steel
Iron
Iron
Carbon steel
×
Iron
*Layered as well
鉄の性質をもった鋼を、鉄で挟んだ鋼材。錆びやすい素材ではあるが、最大の利点は「切れ味が長く続く」という点。また、ステンレスの包丁よりも研ぎやすい。錆びやすい素材なので、使用後はすぐに水気を取り、薄く油を塗って保管すると、若干錆の発生を抑えられる。
Single-Edged Knife
A single-edged kitchen knife has cutthing edge on only one side. Because of this, there is a distinction between right-handed and left-handed. The single-edged kitchen knife produced by Takefu Knife Village is basically made of the material as shown on the left.
Left hander Right hander
●Variety of the single-edged knives●
DEBA
DEBA
Deba is mainly used for cutting and cleaning fish. Deba has thick blade so it is possoble to cut off tail and bones.
YANAGIBA
This long and slender blade is mainly suitable for cutting fillets, and is called "Sashimi knife" in Japan. It is long enough to cut with a single pull.
FUNAYUKI
This kind of knife was often tused by fishermen. Due to the thickness and size of the blade, this can be used as Deba and Yanagiba
AJIKIRI
Ajikiri is thinner and smaller than Deba. It's easy to handle, so you can use this for cooking small kind fishs.
USUBA
This kind of knife is often used by Japanese food chef called "Itamae-san". It makes possible to cut or slice the vegetables really thinner.
＊There are also other kinds such as Matsuba, Takobiki, Kaisaki, Mioroshi and more.
DEBA
Stainless steel
Stainless
Stainless
Left hander Right hander
Iron
Iron
Left hander Right hander
Carbon steel
●Types of materials●
Stainless steel
×
Stainless
ステンレスの性質をもった鋼に、ステンレスを合わせた鋼材。最大の特徴は「さびにくい」という点。鋼材が硬いため、鉄の包丁より少し研ぎにくさはあるが丈夫。錆びにくいので、お手入れが簡単。魚釣りのお供にも。
Left hander Right hander
Layered stainless
Layered stainless
Stainless steel
Stainless steel
×
Layered stainless
ステンレスの性質をもった鋼に、ステンレスを合わせた鋼材。最大の特徴は左に同じ。鍛造により生み出される独特な模様はとても人気が高い。「墨流し」「積層」「ダマスカス」等と呼ばれている。
Carbon steel
×
Iron
鉄の性質をもった鋼に、鉄(軟鉄)を合わせた鋼材。錆びやすい性質はあるものの、「長く続く切れ味」は格別。鉄の包丁の切れ味が好きな方には、こちらの素材がおすすめ。
Layered iron
Layered iron
Carbon steel
Left hander Right hander
Carbon steel
×
Layered iron
鉄の性質をもった鋼に、層になった鉄(軟鉄)を合わせた鋼材。錆びやすい性質はあるものの、「長く続く切れ味」は格別。鍛造によって生み出される美しい模様は、「墨流し」「積層」「ダマスカス」と呼ばれ人気です。