包丁には様々な種類があります。形も材質も様々で、それぞれに特徴や用途があります。
There are many different types of knives. They come in various shapes and materials, and each has its own characteristics and uses.
| 菜切り包丁Vegetable Knife | 大きな野菜を切ったり、野菜のせん切りや大根の桂むき等に便利です。 Convenient for cutting large vegetables, vegetable slicing and cinnamon-sleeving of daikon, etc. |
| 薄刃包丁Thin Bladed Knife | 刃が薄いので切味が良く、野菜のきざみ、せん切り等、肉魚以外の加工品を切るのに最適です。 The blade is thin, so it cuts very sharply and is ideal for cutting vegetables and other processed goods other than meat and fish. |
| 牛刀 （ぎゅうとう） Cow's Knife |
肉やハムなどの薄切りに最適で、肉以外にも野菜のせん切りや小魚をさばいたり、お刺身を引くこともできます。 Ideal for thinly slicing meat and ham, as well as slicing vegetables, slicing small fish, and pulling sashimi. |
| 三徳包丁 （さんとく） Santoku Knife |
牛刀と薄刃包丁の良さを兼ね備えてた、肉・魚・野菜と多用できる万能包丁です。 This is an all-purpose knife that combines the goodness of a beef knife and a thin-bladed knife and can be used for meat, fish and vegetables. |
| 柳刃包丁 （やなぎば） Willow Blades Knife(Yagiba) |
素材を一度で引切りできるよう細長く作られた、お刺身、お造り用の包丁です。 A knife for sashimi and sashimi that is long and slender enough to cut the material in one go. |
| 出刃包丁 （でば） Edge Knife |
どっしりとした安定感のある包丁で、魚や鳥のおろし、骨など硬いものを処理するのに適しています。 It is a solid and stable knife, suitable for grating fish and poultry, and for processing hard things like bones. |
| 相出刃 Edge of the knife |
出刃包丁のなかで薄手に仕上げられたもので、軽量なので取り回しやすく、魚のおろしや刺身、また、魚以外の調理でも使われます。 This is the thinnest of the blade knives, and its light weight makes it easy to handle, and it is also used for grating and sashimi, as well as for cooking other than fish. |
| 身卸包丁 （みおろし） Meat Slicing Knife |
出刃包丁の一種ですが板厚も薄くなっているため、捌きから刺身を引くまで一本で可能です。 It is a kind of stick-edge knife, but the thickness of the board is also thin, so it is possible to handle and pull sashimi with one knife. |
片刃と両刃
Single and Double Edged
包丁には大きく分けて片刃と両刃があります。片刃は切れ味や美しい仕上がりなどプロ向けの包丁になります。いろいろな食材を一本の包丁で切るためには両刃のほうが優れています。使用環境や使いやすさ、扱いやすさのことを考えてお選びください。
There are two main types of knives: single-edged and double-edged. Single-edged knives are more professional in terms of sharpness and beautiful finish. Double-edged knives are superior for cutting a variety of foods with a single knife. Please consider the environment of use, ease of use and ease of handling when choosing a knife.
| 片刃包丁Single-bladed knife | 両刃包丁 Double-edged knife |
| 片刃とは、鋼の片側だけに鉄をつけて刃をつけたもので、両刃に比べると耐久性は劣りますが、切れ味は抜群で、切れたものが離れやすく、切った断面が美しいのが特徴です。刺身包丁・出刃包丁・薄刃包丁など和包丁のほとんどが片刃です。 Single-edged is a blade with iron on only one side of steel, which is less durable than double-edged, but The sharpness of the knife is excellent, and it is easy to separate the cut pieces and has a beautiful cross section. Most Japanese knives, such as sashimi knives, de-bladed knives and thin-bladed knives, are single-edged. |
両刃とは、鋼の両面を鉄で挟み込み刃をつけたもので片刃に比べると切れ味は劣りますが、刃がまっすぐ切り込むので使いやすく、丈夫で扱いやすく価格も手ごろであるなど、家庭用や初心者に適した包丁です。 Double-edged knives are made by sandwiching both sides of steel with iron, and although their sharpness is inferior to that of single-edged knives, they are easy to use because the blade cuts straight through, are strong and easy to handle, and are reasonably priced, making them ideal for home use and for beginners. |
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鋼とステンレス
Steel and Stainless Steel
鉄と鋼を鍛造したものは製造の工程で不純物が叩き出され、材料がより良質な状態になるので切れ味が良く、切れ味も落ちにくいです。また鍛造製品は形状の調節が自由にできるのも特徴です。
ステンレスは非常に錆に強く、柄と一体化したものもあり、衛生的です。現在は品質も向上し、ステンレスの間に鋼を挟みこんだ利器材(機械で鍛接の工程を行った材料)もあり、鍛造製品と比べたときの切れ味の問題も解消されつつあります。
使用用途や使用環境などを考慮し、最適なものをお選びください。
Iron and steel forging is a good idea because the impurities are beaten out of the manufacturing process and the material is in better quality. It is very sharp and hard to lose its sharpness. Also, forged products can be freely adjusted in shape.
Stainless steel is extremely resistant to rust, and some of them are integrated with the handle, making them sanitary. The quality of stainless steel has been improved and nowadays we can produce forged materials with steel sandwiched between the stainless steel (material that has been forged by machine ), and the problem of sharpness when compared to forged products is being resolved.
Please select the best one for your application and environment of use.
| 鋼製品のメリット Advantages of steel products |
ステンレスのメリット Advantages of Stainless Steel |
| ●切れ味が良い。 Good cutting ability. ●長期間切れ味が持続する。 Long-lasting sharpness. ●断面が美しく仕上がる。 Beautiful cross-sections. ●素材の味を壊さない。 The taste of the material can be preserved. ●鍛造で製作するため、形状・寸法など 自由にオーダーできる。 The shape and dimensions can be customized to suit your needs.You can order freely. |
●錆に強い。 Rust-resistant. ●扱いが楽である。 Easy to handle. ●メンテナンスしやすい。 Easy to maintain. ●比較的安価。 They are relatively inexpensive. ●家庭でも扱える。 Can be used at home. |