1 / 5

Japanese Cooking Knife

The best Japanese Cooking Knife are thin and extremely sharp with smaller cutting angle. They are usually made from the derivatives of high quality of steel. Visit: https://www.cool-japan-products.com/about-japanese-knives<br>

jacktheon
Download Presentation

Japanese Cooking Knife

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Japanese Cooking Knife

  2.  Traditional Japanese Cooking Knifeare called Katababocho (single sided edge/blade) that is having a bevel on only one side of the blade (if you are right handed, the bevel should be on your right when you hold a knife.) Hence, if you cut with a Japanese blade, you will find it has a natural tendency to steer to the left. On the other hand, Western knives, RyoubaBocho, have a bevel on both sides of the blade and so that the knife will cut through food without steering. 

  3. SERVICES FREE SHIPPING FREE NAME ENGRAVING SERVICE FREE SHARPENING SERVICE.

  4. Honyaki Honyaki is true-forged knives, made from one material. This is generally a top-grade knife-specific steel (blue and white steel are most common). This is more likely to be used by a professional chef or enthusiast in cooking.

  5. For More Information Visit: https://www.cool-japan-products.com/about-japanese-knives

More Related