The difference between blade and willow blade

Japanese traditional kitchen knives include three basic types: knives for killing fish, knives for sashimi and thin knives for cutting vegetables, which are divided into different types in Kansai and Kanto. Later, there was a knife Gyuto borrowed from western chefs.

Japanese are deeply influenced by China culture. Even Japanese kitchen knives are divided into two types according to the manufacturing process and knife type, namely "wrapped diced" and "foreign wrapped diced", which correspond to "harmony food" and "foreign food" in Japanese diet respectively.

In fact, the biggest difference between the two is that the former is single-edged, extremely sharp but poor in durability; The latter is a double-sided blade, which is easy to polish and maintain.

There are three kinds of wrapping in the traditional sense, namely, outer wrapping, willow wrapping and thin wrapping.

Cutting-edge Baoding: it is specially used to treat fish. Because its blade is thick and strong, it can be used to coarsen fish meat and bones efficiently, and it can also be used to cut fish fillets, which is characterized by not cutting big bones.

Liu Jianbing: It's a famous sashimi knife. Because a skilled chef uses it like a willow leaf, the blade itself is light and sharp, so it is named because the incision is extremely smooth.

Thin-edged diced bread: it is specially used for cutting vegetables and fruits, generally sickle-shaped or edo-shaped, and its utility is similar to that of China's "plane".