Translator Reviews ( English → Native French )
Rating: 50 / 0 Reviews / 21 Jun 2013 at 21:51
[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.
[0] Usage et Types de couteaux Japonais.
Il existe deux types de couteaux Nippons: ceux de type du district de Kanto basé à Tokyo et ceux du type du district de Kansai, basé à Osaka.
[1]
Le couteau de cuisine du Type Kansai DIstrict s'utilise pour nettoyer et tailler le poisson cru,à longue lame pour une coulure impeccable.
[2]
Le couteau de cuisine de type Kanto District s'utilise pour nettoyer et tailler le poisson cru. Vous noterez sa forme rectangulaire. Il est plus fin que le YANAGIBA-SASHIMI et il est parfait pour découper en fines tranches.
Reviews ( 0 )
There are no translator reviews yet.[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