Sunday, February 04, 2007

Hotyo, kitchen knife

Hocho, Kyoto
I use only a kind of knife in the kitchen but professional chef use many kinds of knife. The square one is for cutting vegetable, and the three long and thin ones in the below is for slicing fish and making sashimi, sliced raw fish. The long and pointed ones in the middle is also for sashimi.

The steel one used to be popular but now stainless is more popular than steel one because poor maintenance easily rust the steel. But there is a simple way not to rust the steel knife. It is washed with hot water because the steel soon dry off with the towel.

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At 2/04/2007 9:50 PM, Blogger Terra-Vecchia said...

je dispose d'une serie de bunmei pour preparer mes mets dans mon restaurant...

At 2/04/2007 11:07 PM, Blogger macky said...

Oh, it is very surprising that you read Kanji and bunmei knife are used in France!! I'm wondering what the difference between the bunmei knife and the others. Thanks for the comment.

At 2/04/2007 11:36 PM, Blogger Oya said...

Are they expensive?

At 2/28/2008 3:02 PM, Anonymous kitchen knife said...

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At 5/26/2008 12:59 PM, Anonymous Anonymous said...

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