A specialized blade used in food preparation, particularly for cutting, slicing, and intricate work in the kitchen.
A term referring to a skilled cook or chef, particularly in traditional Japanese cooking contexts.
The art or technique of cooking, often associated with the refinement and skill involved in using cutting tools effectively in food preparation.
A term used to describe the culinary expertise demonstrated in the preparation of dishes, particularly in how one handles knives and other cooking implements.
Example:
子供に包丁をいたずらさせてはダメだよ。
A specialized knife designed for preparing sashimi, characterized by its long blade and narrow width, allowing for precision cuts of raw fish.
A type of Japanese knife used primarily for slicing raw fish into thin pieces for sashimi, featuring a sleek, elongated blade that enhances control and sharpness during the cutting process.
A culinary tool essential for chefs in Japanese cuisine, designed to create delicate, evenly sliced pieces of sashimi, reflecting the artistic presentation of the dish.
A type of Japanese kitchen knife characterized by a wide, thick blade designed primarily for filleting fish and cutting through bones, enabling precise and powerful cutting.
A heavy-duty knife with a sharp, pointed tip and a broad blade, specifically crafted for the preparation of seafood and other meats requiring the cutting of bones and tough materials.
A specialized kitchen tool in traditional Japanese cooking, distinguished by its sturdy construction and pointed design, used for tasks that involve dismantling whole fish and poultry.
A specialized knife designed for slicing through large cuts of meat, typically featuring a strong, broad blade that facilitates efficient cutting and chopping.
A type of kitchen tool commonly used in butchery or meat preparation, engineered to handle tough and fibrous textures, making it essential for processing various types of animal flesh.
A heavy-duty knife that is adept at both slicing and dicing meat, often utilized by chefs and butchers for its effectiveness in handling thick cuts and bones.
A specialized kitchen knife designed for slicing raw fish with precision, often used in the preparation of sashimi, characterized by its long, flexible blade.
A traditional Japanese knife crafted to create clean and delicate cuts, ideal for presenting fish in an aesthetically pleasing manner in Japanese cuisine.
A culinary tool specifically shaped for preparing sashimi, known for its unique blade length and sharpness, enabling chefs to achieve a smooth texture in fish slices.