Translator Reviews ( English → Native Spanish )

Additional info: [0] Title　
[1]Sashimi (YANAGIBA-SASHIMI)
[2]Tako-Sashimi (TAKOHIKI-SASHIMI)
[3]Fugu-Sashimi(FUGUHIKI-SASHIMI)
[4]Deba (DEBA)
[5]Kamagata-Usuba (Thin-Bladed) (USUBA-KAMAGATA)
[6]Usuba(Thin-Bladed)(USUBA)
[7]Hamo Kiri (HAMO KIRI)
[8]Unagi-Saki(Eel Knife) (UNAGI SAKI)

Please refer to the URL below for further details.
http://www.nippon.razor.jp/item/7/315.gif
http://en.wikipedia.org/wiki/Japanese_cutlery

English

[0]
Applications and Types of Japanese Knives

There are two types of Japanese knives: Tokyo-based Kanto District type and Osaka-based Kansai District type.

[1]
The kitchen knife in Kansai District type to use for cleaning and cutting raw fish, long bladed for running. It is suitable for detailed work, with a cuspidate point.

[2]
The kitchen knife in Kanto District type to use for cleaning and cutting raw fish. You can see from it whole figure that it is long rectangle-shaped. It is thinner than YANAGIBA-SASHIMI and suitable for thin slices.

Spanish

[0]
Aplicaciones y Tipos de Cuchillos Japoneses

Hay dos tipos de cuchillos japoneses: el establecido en Tokyo, que es el tipo del Distrito de Kanto, y el establecido en Osaka, que es el tipo del Distrito de Kansai.

[1]
El cuchillo de cocina tipo Distrito de Kansai se utiliza para limpiar y cortar pez crudo, de filo largo para cortar de una pasada. Con una punta afilada, es adecuado para trabajos detallados.

[2]
El cuchillo de cocina tipo Distrito de Kanto se utiliza para limpiar y cortar pescado crudo. Puede ver que su figura entera es rectangular y alargada. Es más fino que el YANAGIBA-SASHIMI y es adecuado para cortes finos.