What does hocho mean in Japanese?

What does hocho mean in Japanese?

Kitchen knife
Hocho = “Kitchen knife.” Also seen as “bocho.” Literally in Japanese it means “kitchen worker,” which is indeed what these knives are.

What are Asian knives called?

First, meat cleavers, or gudao (“bone knife” in Mandarin), tend to weigh more, have thicker blades, and are meant for hacking through hard bones. The other type is a vegetable cleaver, often called a caidao (“vegetable knife”), a slicer, or a Chinese chef’s knife.

Is a santoku knife An Asian knife?

The most popular Asian blades; the thin, light weight Santoku and Nakiri for example are generally double faceted (sharpened on both faces of the blade) as shown in Figure 4. Occasionally Santoku knives are sold with single facets but these are not readily available in the United States.

What is a bocho knife?

A Bunka Bocho knife (文化包丁) is a Japanese all-purpose kitchen knife. It has a pointed, somewhat triangular-shaped, blocky tip. A bunka is not the best knife for rock-style chopping: “Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.”

What is the kanji on Japanese knives?

Incidentally, the Japanese Kanji character “庖” in the word “庖丁” (knife) means “kitchen,” while the “丁” character in the same word means the person in charge of the kitchen.

What are Japanese knives called?

Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -kiri (〜切り, lit. “-cutter”).

What is a Japanese kitchen knife called?

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge.

How can you tell a Santoku knife?

The biggest difference can be found in the shape of the blade. The blade on a chef’s knife has a pointed tip and the blade on the santoku knife has a curve that runs from the spine to the edge. For that reason both knives also ask for a different sharpening technique.

Do you need both a Santoku and a chef’s knife?

Chef’s knives can be used in place of Santoku knives but not vice versa. Chef’s knives are much better at chopping vegetables, mincing garlic, and slicing meat because the blade is wider and thicker than a santoku knife which makes it better-suited for these tasks.

What knife does Gordon Ramsay use?

Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world.