Best Japanese Kitchen Knivesn part 4

BestJapanese Chef Knives

The Chukabocho (Blade)
The Japanese version of a Chinese blade is called chukabocho. A multi-purpose cutter, each part of the blade can be used for the preparation of fruits, vegetables, herbs and spices.
The Shun vegetable blade. Photo by Mike Quinn.
However, these large blades are not designed to prepare or season meats with bone, so you'll want a real meat cleaver then visit www.damascus1.com.
 Large and rectangular in shape, the length of the blade is around 7 to 8 inches with a height of 4 to 5 inches.

The end is blunt and square with a thick spine that is reduced to a thin, sharp edge with scalpel that features a double bevel for versatile performance. The cutting edge is usually straight, but may have a slight curve to the tip.
Surprisingly agile, practically all cutting and cutting techniques work with a chukabocho, provided the edge has a curve to cut the rock.
Effective in reducing large vegetables such as cabbage, the thinness of the leaf also makes it adept at delicate tasks, such as chopped herbs, and trimming and peeling as well.

Use the flat part of the blade to break items such as ginger, garlic or shelled walnuts, or the spine to soften the boneless meat. And, of course, the large area of the blade makes this the best tool to collect and move mountains of food.
The Western Deba (Western Chef)
Western deba is another utility knife that is very similar to a chef's knife, but is designed for heavier performance than a gyuto.
Combining the functions of a chef's knife and a blade, the relatively thick blade generally measures between 6.5 and 10 inches, with a height of about 2 inches, although there are larger ones available.
And they have a bit of belly to the edge, which makes them suitable for cutting rocks. Dot styles also vary, some have a dropped tip, while others remain elevated closer to the spine.

It should not be confused with a traditional beech, which has a single beveled edge and is specialized for cutting fish, the western has a double beveled edge. Other important features include a thick thorn and a heavier weight, and it is often used for difficult tasks such as cutting chicken or veal joints, as well as fish bones.
The edge is usually milled at a more obtuse angle than traditional Japanese blades and, together with the bilateral edge, provides greater durability and versatility. And more often, a Western libertine will have a Western-style handle.
Large and sharp with a solid weight, a Western pound can easily handle the seafood division such as crabs, shrimp and lobster, and will effortlessly tackle large fruits and vegetables like pumpkins, pumpkins or pineapples.
Although they are more resistant than the others mentioned here, they are still made of hard carbon steel, and should not be used in frozen foods or in the cutting of very hard and thick bones.
The must
Like the Western libertine, a traditional libertine is also thick and robust, but has the main application of killing and filleting fish.
The length of the leaf of a must usually measures 6.5 to 8 inches, although there are some as small as 4 inches in length.

The height of the blade is about 1.5 to 2 inches, and the edge is milled at an acute angle into a single bevel, with a flat back.
Excellent for cutting the soft flesh of fish and fish bones, some chefs use them to break down the birds and also to cut vegetables. But the unique bevel can make this expensive for those who are not familiar with the proper technique.
Completely different from a flexible western fillet knife, the debit is sturdy and heavy. A different skill set is required to use this type without crushing the meat.