Japanese Knives

if i remember right there is something like over 100 knives all used for different thinbgs most re single bevel
the ones i listed are not even true JP knife styles sept for the chicken boning knife
they are more the US modified style
the fun part is looking for a lefty in japan as for the most part if you start showing that you are a lefty as a child they all but beat you till you are right handed also left handed knives are priced nearly 50% higher (time for his GF to learn to use that right hand :) )
 
I am a lefty and believe it or not I had a teacher in grade 1 that tried making me use my right hand by wacking my knuckles with a yard stick every time I used my left hand. Mind you this was in a Roman Catholic school back in 1970, let's see a teacher try get away with that now:eek:
 
According to Shinichi there are more than 800 different styles.

We can make most kinds of Japanese kitchen knives, more then 800 different styles!
Yanagiba (We also called Yanagi, Sashimi and Shobu), Hiraki bocho, Takobiki (also called Takohiki), Sakimaru takohiki, Huguhiki(also called Tessa Boutyou), Mioroshi deda, Funayuki deba, Ai deba, Unagisaki (for eel knife, there are Edosaki, Nagoyasaki, Osakasaki and Kyosaki), Dojosaki, Ikasaki, Makiri, Nakkiri, Azumagata Nakkiri, Santoku (also called Santuko), Bunka (also called Banno and Bunmei Boucho), Sakekiri (also called Syakekiri), Kaisaki, Ajikiri, Hamokiri (also calld Honekiri Boucho), Usuba, Honesuki, Sobakiri, Gyutou (also calld chef knife), Garasuki, Sabasaki, Kaibou, Maguro kiri(also called Hancho hocho), Kaitai, Kakou deba, Tarasaki, Dakketsu, Sujihiki (also called Slicer and carving), Petite (also called petty, paring knife and fruit knife), Mukimono (also called Kenmuki), Kawamuki (also called Muki boucho), Uusba (also called Azumagata Usuba and Kantogata), Kamagata Usuba (also called Kansaigata Usuba), Hishigata Usuba, Kujira, Kiritsuke, Sushikiri, Chinese cleaver (also called Chuka boucho), Nata, Shotou, Kiridashi and the other knives. You can choose from some kinds of steel.
Click to expand...
 
Now if someone can just teach me how to pronounce the basic names for them i would be happy for now.
 
I find the trick is to speak in a low mumbled growl voice and no one questions your pronunciation:p
 
Vowels are short, except "O"s.
Two vowels make a long vowel sound...usually it is the hard sound of the second vowel.

Japanese names written in English are phonetic representations of the characters used. A word can be broken down into its parts pretty easily.
The word hocho after a name simply means "knife", this santoku hocho = "three use knife".

Katana = Ka-ta-na = Kuh/Kah - tah - nah ( Sword) (刀)

Sanmai = San-mai = San(d) - My ( Three layers)

Santoku = san-to-ku = San-toe-coo (Three virtues/uses) (I hate hearing it called a San-two-KO) (三徳)

Mukimono = Mu-ki-mo-no = Moo-key-Moe-No (むき物 )

Kamagata = Ka-ma-ga-ta = Kah-Mah-Gah-Tah (鎌形薄刃 )

Hamon - Ha-mon = Hah-moan = (lines/waves along the edge/shore) (刃文)

Hocho/Bocho = Ho/Bo-cho = Hoe/Bo-choe (Knife) (包丁)


Here is an excellent site with pictures and explanations of many types:
http://zknives.com/knives/kitchen/misc/usetype/all/index.shtml

And here is a Japanese Knife terminology site:
http://www.zknives.com/knives/kitchen/misc/jpnktknvterms.shtml
Click on the "diagram" info and it will pull up a detailed sketch and parts diagram.
Example - Ago - http://www.zknives.com/knives/kitchen/misc/jbladeant.shtml
 
Thanks for the explanation and links are now saved in my favorites. That does make pronouncing them easier. I was saying santoku wrong.
 
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