How to Use Every Japanese Knife & How to Slice Every Fruit

How to use every Japanese Knife Pweena Nachaiwed
And 6221602793


How to slice every fruit
Atita Suntarowit
6221606098

Sec 701



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gyutou knife

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can use with?

Meats Fishs Vegetables Fruits

Santoku Knife

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point.

it can use with...

Kiritsuke Knife issevcpitrteitarovusfneokacroarlssfn.lmaKyTttbshihfireoleleimeutahkessktenue.noedikffilfeetteoihstehaat

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Yanagiba.

Bunka knife Purpose

Bunka 165mm and 180mm lengths are sometime
being particularly popular.
Bunka is has become less
commonplace in recent years.
Bunka is suitable for cutting vegetables,
while the triangle-shaped tip area.

Nakiri knife nakiri blade tends to
look more like a
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Chinese cleaver, but
is much lighter with

a straight blade
edge that enables
precise cuts of all
types of vegetables.

Petty knife



Petty knife is a The compact size and
small general so relatively narrow
the purpose knife blade result in a
used for peeling, knife that is very
shaping, and slicing
nimble and
fruits and controllable, and is
vegetables,
chopping herbs, and ideal for making
making garnishes. precise cuts.

paring knife

paring knife is the type we reach for
most because we always use paring

knives.
This is one of the most important tools in

our kitchen And we make an extremely
sharp with ergonomic handle.

you can do anything. for instance,
slicing, cuts, inspired garnishing,

etc.

But most importantly is easy to control
for chop fruits and vegetables.

usuba knife

The Usuba is ideal for the Usuba make it ideal for
cutting vegetables and tackling large ingredients,
fruits which are served such as cabbages, but it is not
raw, because the thin recommended for cutting
vegetables or fruit with hard
and sharp blade skins or hard stones, because
produces cut surfaces they may damage the blade.
with very little cell

damage.

fish Chickens Deba knife
Bones

Deba is traditionally used to clean
and fillet whole fish, but it is also
commonly used for breaking down

and dressing poultry and other
meat with small bones.

Deba are commonly used to cut fish
heads in half and, when used with
the correct techniques, they can
safely be used to remove and split
open the legs and claws of crabs.

Yanagiba Knife

Yanagiba are primarily used
to slice boneless fish fillets
for Sashimi and Sushi dishes,
but they can also be used to
fillet small to medium-sized
fish and are often used for

skinning fish.

The narrow blade and
relatively acute edge angle
of the Yanagiba are features
which greatly reduce the

effort required to cut
through ingredients.

kakimuki knife



This knife is designed
to be functional and
long lasting. They
are easy to grab and
easy for repetitive

use.
You don't should cut
bone or frozen food.

It may cause the
knife to chip or
other damaged.

hankotsu knife

Hankotsu knife blade is made to be
sturdy and tough, designed for
separating meat from bones.

Hankotsu is used to butcher hanging
carcasses, and is held with the blade edge
facing downwards in a reverse knife grip.

With the durable edge and blade, Hankotsu
knife is useful knife and often used for
cutting a fish, a chicken.

How to
choose for buying
a Japanese knife

Answer

Size,type Materials Quality



Paring knife Cut in half

Grape
Kiwi berry gooseberry

chef knife

Fig
Strawberry passion fruit

Longan Rambutan

peel the skin away
and cut it away from the seed.

Lemon Orange

Mandarin orange/ Cut off both ends and
GrapefruiT /pomelo get all the pith off.

peel the skin away cut sections, just on the inside
and pull the sections apart. of each of the segments.


A chef calls ” Supreme orange/lemon”
Supreme means the best part
of the orange/Lemon.

Lime Cut it in half and put
it on the flat side.
*Used for tacos or beer*
cut it in half.

cut it into little
smaller pieces.

1.cut off both ends.
2.Tip of the knife to score the

skin and take the peel off.
3.slice it into nice thick slices.

after cut

Yellow Plantain

Green Plantain

plum Quince You can use the peeler
to take the skin off.

apple Peach 1. Cut it in half with paring knife.
2.Take out the seed or core.
3.slice or dice it nice and thin.

Prickly Pear Dragon Fruit

cut off both ends. peel the skin right away.

slice it into pieces or dice it.

Cantaloupe Papaya

1.cut off both ends.
2.peel away the skin.
3.Cut it in half.
4.Scrape the seeds out

or take out the core.
5.slice it nice and flat or dice it.

pineapple honeydew

Starfruit Take the end and
the top off.

cut it into slices.

Cherimoya

Cut it in half. Pull it away from
the seeds.
Cut it in half again.

Avocado Get the chef knife to cut it in half.


Remove the seed.

Slice or Dice it.

Use a spoon to scoop the flesh
out of the skin.

Pomegranate

Cut it in half. Use the spoon
to tap the seed out.

Mango 1.Slice off the sides.

2. Score the Flesh.

3. Scoop the Flesh.

Durian

use the towel to hold it. Lean on it.

score it all the way around. Pry it apart.

Watermelon 1.cut the ends off.
2.cut in half and quarter.
3.cut it into slices.

Member

Pweena Nachaiwed 6221602793



Atita Suntarowit 6221606098



sec 701

Thanks
for

your attention