Styles
Japanese knives have been carefully crafted, each one with a specific purpose, such as the yanagi for slicing sashimi or the kiritsuke for multi-purpose use. Other special purpose knives include the fugubiki for slicing delicate blowfish, takobiki for slicing octopus, hankotsu and honesuki for boning poultry, and the garasuki for butchering poultry. The sushikiri is for cutting sushi rolls, gyutou for multi-purpose use, sujihiki for slicing fish and vegetables, santoku for multi-purpose use, petty for delicate work, paring and peeling for intricate work, and menkiri for noodle cutting.
As such, the knife you choose should be based on the task at hand. Korin proudly offers a wide range of knives covering many functions of cooking in any kitchen. From the precise cutting of vegetables with a nakiri to the effortless filleting of fish with a deba, we are committed to bringing you the knives most suitable for your needs. |
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