Japanese products 5-Japanese kitchen knives

The oldest kitchen knife in Japan is from the Nara period (710-1192) and is stored in Shosoin.

Since kitchen knives are sharpened and used, they will decrease.

Currently, there are few remaining (there are various theories).

(Reference: Fuji Cutlery Corporation)

新潟県三条市＝にいがたけん さんじょうし＝Sanjo, Niigata Prefecture

新潟県燕市＝にいがたけん つばめし＝Tsubame City, Niigata Prefecture

岐阜県関市＝ぎふけん せきし＝Seki-shi, Gifu Prefecture

福井県越前市＝ふくいけん えちぜんし＝Echizen City, Fukui Prefecture

大阪府堺市＝おおさか さかいし＝Sakai City, Osaka Prefecture 

兵庫県三木市＝ひょうごけん みきし＝Miki City, Hyogo Prefecture

島根県安来市＝しまねけん やすぎし＝Yasugishi, Shimane Prefecture

高知県香美市＝こうちけん かみし＝Kami City Kochi Prefecture 

伝統工芸品として指定されている製品が多くあります。

Many products are designated as traditional crafts.

(参考資料：貝印包丁のすべて）
(Reference: All about Kaijirushi knives)

In a word, the sharpness of kitchen knives is popular.

It can be said that it is a Japanese technique inherited from the sword culture of Samurai.

日本の包丁のことを和包丁と呼びます。和包丁をご紹介します。

Japanese kitchen knives are called "Wa boucho". Here we introduce "Wa boucho".

薄刃包丁＝うすばぼうちょう=USUBA BOUCHOU

出刃包丁＝でばぼうちょう=DEBA BOUCHOU

菜切包丁＝なきりぼうちょう=NAKIRI BOUCHOU

刺身包丁＝さしみぼうちょう=SASHIMI BOUCHOU

一般的な包丁です。他にもあります。

This is a common knife. There are others that can be described in more detail.

We hope that through Japanese kitchen knives, you will deepen your understanding of Japan.