📖 Kitchen knife

Supporting Japanese culinary culture, the Japanese knife attracts global attention with its exceptional quality. The everyday kitchen tool used almost daily in Japan, the knife has continuously evolved in shape and appearance while being deeply influenced by Japanese culture. Japanese knives are mainly divided into two types: 和包丁 (Wabocho, Japanese-style knives) and 洋包丁 (Yobocho, Western-style knives). The characteristics of 和包丁 (Wabocho) include a single edge (asymmetrical) and delicate cutting edges, making them suitable for intricate tasks; while 洋包丁 (Yobocho) features a double edge (symmetrical) and is ideal for evenly dividing and chopping ingredients.

Named after the tools of chefs, there is another theory that it is named after a legendary chef. Since the Old Stone Age, it has continuously evolved with advancements in technology and changes in use. Kitchen knives are mainly divided into 和包丁 (wabocho, Japanese kitchen knives) and 洋包丁 (yobocho, Western kitchen knives). The characteristic of 和包丁 is its delicate cutting edge, suitable for fine tasks. The characteristic of 洋包丁 is its suitability for evenly dividing and chopping ingredients.