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Cooking battery
Kitchen knives
Sorts of kitchen knives
Probably nowhere in the world there is such an amount of knifes as there is in Japan. One needs to know all sorts and choose an appropriate knife for one or another dish. Also one needs to know how to take care of knives and sharpen them in the right way.
Japanese kitchen knives
Deba bochyo - a knife for cutting fish in layers. While cutting an edge is put on a bone. After that one must knock on the knife. Small deba bocho is used for disemboweling small fish and removing of gills.
Nagakiri hochyo - a knife for cutting vegetables. Steel edge is grasped by iron form both sides.
Tyuka hochyo - a knife for preparation of Chinese dishes. Heavy wide edge is used for chopping products.
Ushukiri hochyo - a knife for slicing fish and meat. The sharp edge lets make small cuts.
Santoku hochyo - a knife having features of both ushukiri and nagakiri, which is used for meat, fish, vegetables and other products.
How to choose a knife
While choosing you need to consider if the handle is comfortable, the weight of the knife is balanced with your hand as well as longevity and sharpness of edge. Also a knife back should be straight, both sides of an edge smooth and top - sharp.
Care after kitchen knife and its storage
Steel knives are vulnerable to corrosion so they are to be washed with hot water and wiped dry after work. At the end of a day edge is to be cleaned and wiped by a dry towel. Steel knife that you are not going to use for a long time is to be greased with vegetable oil, wiped with a dry towel and napkin and wrapped into a piece of cloth or newspaper.
Ceramic knives do not require some special care, they can be just washed and wiped dry. But such knives require careful handling as they do not stand beats very well.
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