Japanese kitchen knives are all mountain city level? Yukio Mishima used this knife when introducing mistakes.

Speaking of Japanese Dao, after years of various dramas and cult movies, everyone's most intuitive impression of it is extremely sharp.

Although it is not really as sharp as mud, it is enough to scare you.

Maybe you don't know, so do Japanese kitchen knives.

Chopper is called "Baoding" in Japanese and means "skilled worker" in Chinese. For those who explore Japanese kitchen knives, various classification names are particularly complicated. The habit of using kitchen knives according to different ingredients is caused by Japanese food culture, which likes to pay attention not to destroy the original flavor of ingredients.

There is an exaggerated saying: the freshness of seafood such as fish drops in a few seconds after landing, so the use of kitchen knives is quite life-threatening. In Japan, there are more than ten kinds of kitchen knives for different fish. Each one also has a different size to cope with different situations.

These two pictures of official website, a Japanese company, can explain the problem at a glance.

At present, there are two major factions in Japan: "Bao Ding" and "Bao Yang Ding". However, it should be noted that the difference from foreign steamed buns is not only the shape, but also the forging method.

The reason why the bag is world-famous and world-famous is largely because of its "cutting sense". Different from foreign croutons, the main operation mode of croutons is to "cut" front and back, not vertically. With a portable knife, it is easy to separate the ingredients with a blade, so as not to destroy the cross-sectional structure of the ingredients and form a very beautiful and clean cross-section.

The most famous ones in Baoding are universal blade and willow blade for cutting sashimi. In particular, willow leaves are the most representative, which will not squeeze the cell tissue of rotten food at all, and the incision is clean and beautiful.

Moreover, foreign steamed buns are not exactly the same as western-style kitchen knives. Around the Meiji era, the western "great knife" was introduced to Japan. Today, all kinds of kitchen knives have evolved according to specific uses. The most famous ones are Sande Baoding and Niudao. Baoding, also known as cultural Baoding, combines the characteristics of Baoding in other places, and cutting meat and vegetables is not a problem. It is the most commonly used one in ordinary families. Niudao is the "chef's knife" that we are familiar with every day, and it is widely used at home and abroad.

Not to mention several famous brand kitchen knives that everyone knows. Let's start with the origin. There are several famous Japanese kitchen knives: Sakai City, Sakai Masato, Fukui Prefecture, Qian Yue City, Kochi Prefecture and other places. Among them, Sakai and Guan are the most familiar to the general Japanese people.

The knives produced in Sakai City are called "blades". Sakai's history of making knives can be traced back to heian period. Later, the Portuguese sent cannons to Japan, and Sakai, a city with active barbarian trade, became the main producing area of China iron cannons. Its superb metallurgical forging technology was enough to attract the attention of Nobunaga and others at that time, and it was very active on the stage of turbulent times such as the Warring States Period in Japan.

It is said that the tool workshops handed down from generation to generation in Sakai City used to build iron cannons for governors.

During the Edo period, the knives produced by Sakai were officially recognized by the Tokugawa shogunate because of their high quality, and were sold as exclusive seals, which spread throughout the country. Even the most common "cutting edge" of Baoding mentioned above was created by Sakai craftsmen.

Why is it a tool workshop, not a tool factory? This is because in Sakai today, most kitchen knives are still made by hand.

Of the kitchen knives in circulation in Japan, only 10% is handmade. Although 80% of professional chefs in Japan use trimmings, on the whole, the proportion of trimmings is only 7%.

This is because, of course, there is no way to compete with the large machine tool factories that work day and night for the number of things that are made with blades.

Once upon a time, a kitchen knife in a Japanese family would last a lifetime. But now it has become a consumable that can be mass-produced and sold every year. No matter how good the raw materials are, the knives mass-produced by factories lack the unique skills of craftsmen, and it is difficult to reproduce the exquisiteness and durability of hand-made knives. Calculated by diamond hardness 100, the hardness of kitchen knives made in Germany is generally 55, while the hardness of cutting tools is 62. Both hard bones and soft and perishable tomatoes can be cooked easily.

Handicraft workers in Sakai do not recognize the mass production of kitchen knives that can only be "cut" on the market.

"A kitchen knife that is as flexible and easy to use as your own hand is the real professional kitchen knife." "Horiya" craftsman Zuohai Yukio, whose tool forging technology has been passed down from generation to generation for 270 years, said this.

As for why we still adhere to the traditional manual forging knife mode and make the most perfect modern kitchen knife, the vice president of the local Horizonte Chamber of Commerce and Industry and the famous craftsman Morimoto Koichi of Morimoto Blade Manufacturing Co., Ltd. once said:

"It takes ten years to win people's trust, and it only takes one day to lose faith. As a craftsman, how can you not make something that can be used? "

However, it is good to have a hand-made advanced tool such as a blade, but the maintenance required is also quite strict. To tell the truth, it is probably difficult for ordinary consumers to have such time and energy in their own kitchens, and they may not be able to handle knives well. Then, the Dao made by Guan is more suitable for us. Many Guan's knife factories can maintain a high level of consistent production while mass production, which is a good introduction for novices.

Guan's largest knife factory is called Yin Bei, and the most famous one is its "Guan Sun Six" series.

Guan Sunliu is known to the Japanese. It is said that when Yukio Mishima, a literary giant, committed suicide by caesarean section, he was introduced to use a knife just to guard against Sun Liu. But the truth is hard to tell.

Guan was once famous for forging Japanese knives (we usually call them mountain cities). Among them, Sun Liuyuanzhu's famous knife "Guan Sunliu" is even more popular. Later, after the Edo era, the demand for Japanese knives was greatly reduced due to the abandoned knife order and the background of civilization. These famous knife makers had to switch to kitchen knives one after another ... Guan Sunliu was also one of the knife brands acquired by Yin Bei. Today, it is the 27th generation of Yin Bei Company.

A girl who usually likes to fiddle with beauty may be familiar with Yin Bei. Because Yin Bei is really the Yin Bei of the Japanese eyebrow trimmer you usually buy.

Finally, feel how sharp Guan Sunliu is as a kitchen knife.