Wiki-Blade line
The blade line (hasen) refers to the line traced by the edge of a knife's blade. Below is an overview of its key characteristics:
Definition and Features
- Determines the shape of the blade edge.
- Directly affects the cutting performance and functionality of the knife.
- Can be straight or curved, influencing the types of ingredients and tasks it is best suited for.
Importance
- Cutting Performance: The shape of the blade line plays a crucial role in determining the sharpness of the knife.
- Quality Assessment: Irregularities in the blade line are a key factor in evaluating the quality of a knife.
- Efficiency: A well-designed blade line enables precise and efficient cutting tasks.
Blade Line Shapes
The optimal blade line shape depends on the knife's intended use and the ingredients being cut:
- For sashimi knives (yanagiba), the blade line gently curves toward the tip, known as the "sori."
Maintenance
- Proper sharpening techniques are essential to maintain the sharpness and shape of the blade line.
- To preserve the blade line’s integrity, it’s important to consider the entire bevel, starting from the shinogi line, during sharpening.
The blade line is a critical factor in determining a knife’s performance. By maintaining the proper shape and sharpness, you can maximize the knife’s cutting efficiency and effectiveness.
Related websites
Decoding Japanese Knives: Understanding Parts and Names | KIREAJI