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The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.
A usubas is relatively thin compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, they are also used for specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet. [1] The usuba blade is generally between 15 and 24 centimetres (6 and 9 inches ...
A paring knife or parer is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). Paring knives are usually 6 to 10 cm (2½ to 4 inches) long.
Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.
It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size range is from 24 cm (9 in) to 30 cm (12 in). Unagi-saki — 鰻裂き — (lit: "eel cutting knife") This knife comes in style variants from Kanto, Kyoto, Nagoya, and Kyushu.
Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.