Traditional Japanese Knives
Japanese knives are religious about how they're used and the texture is almost an ingredient itself. In their cuisine, presentation has become elevated to art with precision cuts that need just right knife for slicing sushi or carvings like carrot spirals which requires a perfectly knife sharp edge up high enough not exposed when cutting food so as avoid sticking at all costs! Traditional Japanese blades have chisel ground bodies meaning you'll find one side flat while other comes convexly sloped away from it towards handle giving greater surface tension preventing anything but starve out during handling due largely down these attributes alone though some say technique plays key role here too - namely good eye.
Established more than a century ago by settlers from Germany and Italy with a heritage of making the finest-quality German cutlery, Mundial is now based in Brazil and is one of the biggest producers of professional knives. Over the years, the company has developed into a world-renowned leader in the production of knives, cookware, tableware, and other items. As a premier cutlery maker, Mundial is devoted to providing the most durable knives in the marketplace, as well as the most creative knife designs seen around the world.
At first glance, this medium-length, wide, spear-shaped bõchỗ blade seems too awkward to fillet fish, but because the blade is ground on only one side, Japanese style (most west- ern knife blades are ground on both sides to form a durable 25- to 30- degree-edge bevel angle), the extremely acute cutting edge created accomplishes surprisingly delicate boning tasks. Its broad tip can endure continued flesh penetration while the thin, 14-degree-edge bevel angle is so narrow that it readily slips across backbone and rib-cage contours for an efficient fillet. The blade is traditionally single beveled and has been since 900 A.D. when craftsmen were perfecting samurai swords. Another blade construction technique that was developed then-laminating or folding Knives blade steel-is also applied on to- day's Japanese knives. The blade's carbon-steel core is sandwiched be- tween thin layers of stainless steel, when its single side is honed (unless specially ordered, this is done to the right side), the tougher stainless steel is ground off and the carbon steel exposed to form the cutting surface. The user enjoys all the benefits of a high-carbon steel cutting edge with- out the staining and rusting Laminated and full-stainless-steel blades are now commonly found in Japanese households, but professionals prefer all-carbon steel blades. A roughly &-inch-long deba blade is the most popular size for home use.
Yanagiba Japanese Chef Knife
One of the most frequently used knives at a sushi bar is this long slender, sword like yanagiba Many call it the sashimi knife because is the best tool to cut raw salmon, bass, and bream into elegant, paper thin slices The yanagiba's cutting edge is sizable enough to cut cleanly through a laree fish steak yet not so unwieldly that it can't be equally effective with a small fillet Like other Japanese knives, the blade on this one is ground on one side only for the necessary, dead straight sashimi slicing A second, slightly beveled edge facing the flesh bein cut can alter a direct slice by causing it to angle off course,
Takobiki is a variation of Japanese sashimi knife
The yenagiba has a barely dropped spearpoint tip and was once used strictly by chefs from Osaka but it is now popular throughout Japan Its brother blade, the takobiki, which also cuts fish fillets, is equally long and narrow, but with a cropped tip, Takobiki means octopus cutter and, although readily available, still remains more or less a local favorite among Tokyo chefs Both knives have blades that range in Length from 10 to 14 inches. A 12 inch blade in carbon steel is recommended: it is also manufactured in carbon-laminated and stainless steels.
The nakiri bocha blade looks like an elongated rectangle with a sheep's foot tip. It usually has a straight, 8-inch cutting edge backed by a 2-inch steel width; the added support makes a tool manageable enough to slice vegetables decoratively, yet still sufficiently substantial to chop, shred, and mince. It is customarily ground on one side only so it can cut a crisp, continuous sheet from a daikon, style a turnip into a blooming chrysanthemum, and finely shred a carrot. Singe side grinding brings an extra benefit: The angle created pushes freshly cut food out and away from its edge so that the chef can see clearly while slicing.
Usuba böcho For the professional Japanese chef, this vegetable knife is as traditional and necessary to cook with.
The usuba böcho, which resembles a narrow Western cleaver with a sheep's-foot tip, is the alternate and, some say, more popular vegetable knife. The nakiri, or kanto style, böcho was originally most prevalent in Tokyo and Yokohama, while the kansai style usuba was first developed in the Kyoto-Osaka region. Both are available in stainless steel, carbon-laminated stain- less steel, and the recommended carbon steel.
Mundial Knife Catalog
Mundial, which has its roots in the German cutlery industry and is now located in Brazil, has been around for more than a century. It has developed to become a global leader in the production of professional knives, as well as pots and pans, tableware, and more. As the top cutlery manufacturer, we take pride in offering the highest standard of long-lasting knives, as well as some of the sharpest knife designs ever seen.