• 柳叶（切附）

  • 柳刃（Kiritsuke）的用途与柳刃类似，都是从鱼块中撕下生鱼片，但其尖端设计更易于分离鱼肉。

  • Yanagiba

  • TheYanagibais the most common type of sashimi knife, known for its ease of use. The name comes from its blade shape, which resembles theleaves of a willoworiris leaf. The defining feature of the Yanagiba is the smooth curve from the heel to the tip, which makes it ideal forpull cuts, allowing for clean, beautiful slices of sashimi. Additionally, it iseasy to sharpen, making it a favorite among both beginners and professionals.

  • Yanagiba (Sakimaru)

  • The Sakimaru is characterized by its rounded tip. Like the Kiritsuke, it is made with a thicker blade, giving it a heavier weight. This design makes it less suitable for precise tasks that rely on the tip of the blade. Using the tip for delicate cuts can be cumbersome, and the blade's shape is more difficult to maintain as sharpening tends to lower the tip over time. This results in a challenge to keep the blade's shape consistent.

  • Yanagiba (Kiritsuke)

  • The Kiritsuke features a distinctive angled tip, giving it a sharp, aggressive appearance. Compared to the Yanagiba, the Kiritsuke has a thicker blade and heavier weight. This added thickness increases resistance when cutting through ingredients, which can make it more challenging to handle. However, its straight blade makes it well-suited for specific types of cuts. Maintaining the sharpness of its tip requires special sharpening techniques, as the blade’s shape needs careful preservation.

  • Price Differences and Selection

  • Compared to the Yanagiba, both the Sakimaru and Kiritsuke tend to be more expensive, even at the same length. This is because they are made larger and then trimmed down to achieve their distinctive shapes, which increases the material costs. When choosing between these knives, it’s important to consider your specific needs and budget.

柳刃（切付）日本刀系列

KIREAJI 对您的三个承诺

  • All Japanese Knives from Sakai City

    1. 高品质日本刀

    我们提供由堺市的工匠制作的刀具。

  • Honbazuke

    2. 真正的锋利

    为了确保您体验到锋利的感觉，我们熟练的工匠免费提供 Honbazuke。

    纱夜（鞘） 

  • 3. 终生使用刀具

    每把刀都附赠一把刀鞘，以增加耐用性。我们还与堺市日本刀工坊合作提供有偿售后服务。

  • 柳叶（Kiritsuke）是什么？

  • 柳刃（Kiritsuke）是Kiritsuke厨刀与柳刃厨刀的融合。
    切付菜刀在关东地区广泛使用，是日式菜刀中易于使用的菜刀，作为日式料理的万能菜刀而广受欢迎。
    切付刀的特点是刃口锋利、尖锐。
    与柳叶刀相比，切付刀的刃口更宽更厚，因此刀尖的腰部更结实，在用刃口切割时可以稳定地使用。
    近年来，为了强调刀刃的锋利度，稍微弯曲的刃尖形状变得流行起来。
Yanagiba

柳叶刀 (Kiristuke) 的用途

柳刃（Kiritsuke）用于切生鱼片，其用途与普通柳刃相同，但其尖端呈斜角刀片状，可更轻松地分离食材。

日本的鱼刀叫什么？

关于柳叶（切付）的常见问题

Knife_forging_process

柳叶刀的特点是什么？

柳刃是日本刀的一种，专门用于将海鲜从鱼片切成薄片，然后切成生鱼片。柳刃的主要特点是刀刃比其他刀更长，刀尖更尖。

什么是柳叶刀 (Kiritsuke)？

柳刃（Kiritsuke）刀是 Kiritsuke 刀和柳刃刀的融合。Kiritsuke 风格的显著特点是其尖锐的刀尖。与传统柳刃相比，Kiritsuke 柳刃的刀尖更宽更厚，可为刀尖提供更强的支撑，使其在切割时更加稳定。

近年来，稍微弯曲刀脊以增强刀刃锋利度的款式变得很受欢迎。

“柳叶” 是什么意思？

据说“柳叶”这个名字源于它的形状类似于柳叶，又长又窄。

柳叶刀是必需的吗？

这把刀对于制作生鱼片来说是不可缺少的，因为它只需一次划动就可以切出漂亮、干净的鱼片。

柳叶刀的舒适长度是多少？

建议的刀刃长度取决于您准备的生鱼片的大小。一般来说，对于专业厨师，建议使用 300 毫米，而对于家庭使用，建议使用 240 毫米。但是，根据您的烹饪空间，较短的长度可能更合适。