{"id":472,"date":"2021-02-21T18:42:45","date_gmt":"2021-02-21T09:42:45","guid":{"rendered":"https:\/\/hinoura.com\/en\/?page_id=472"},"modified":"2022-02-02T21:43:06","modified_gmt":"2022-02-02T12:43:06","slug":"shape","status":"publish","type":"page","link":"https:\/\/hinoura.com\/en\/shape\/","title":{"rendered":"shape"},"content":{"rendered":"
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Introducing the shapes of hatchets knives produced by Hinoura Hamono Koubou.
\nPlease take a look.<\/h1>\n

Click the image of the hatchet \/ knife below to slide to the product.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\"\"<\/a><\/p>\n<\/div>\n<\/div><\/div><\/div>

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\"\"<\/a><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Click here for a list of hatchets<\/a><\/p>\n<\/div>\n<\/div><\/div><\/div>

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Click here for a list of kitchen knives<\/a><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\"\"<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div>
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JIGATA<\/span><\/strong><\/h5>\n

\"\"<\/h3>\n<\/div>\n<\/div><\/div><\/div>
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JIGATA HASHITSUKI
\n<\/span><\/strong>
\n\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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SHITADAGATA HASHINASHI
\n<\/span><\/strong>
\n\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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SHITADAGATA HASHITSUKI
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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KEN NATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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TAKE WARI
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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YAMA NATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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AKITA GATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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IZU GATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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YONEZAWA GATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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KUBI MAGARI
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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AZUMA GATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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SAYA NATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
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INISHIE GATA
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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NOKAJI
\n<\/span><\/strong>\"\"<\/h5>\n<\/div>\n<\/div><\/div><\/div>
<\/div><\/div>
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\"\"SOENATA<\/h1>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"The size is almost the same for thick, medium, and small (thin).
\nIt becomes thinner in the order of thick, medium, and small (thin).<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\n<\/div>\n<\/div><\/div><\/div><\/div>
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YAMAKOGATANA
\n<\/span><\/strong><\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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WASHIKI Kitchen knife
\n<\/span><\/strong><\/h5>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\"\"<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div>
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Petty<\/p>\n

<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\"\"<\/p>\n

The petty knife is a smaller double bevel utility knife useful for many tasks including
\npeeling vegetables and fruits. These knives are a great secondary cooking knife
\nthat can also be used as a table knife.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Santoku
\n<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n

This is the most popular knife in the Japanese home kitchen, an all-purpose double
\nbevel knife capable of many tasks. The name Santoku translates to 3 ingredients,
\nbeing fish, meat and vegetables.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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\n<\/div>\n<\/div><\/div><\/div><\/div>
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Nakiri
\n<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"
\nThe Nakiri knife is a taller double bevel knife that excels at thin vegetable cuts and
\nKatsuramuki (a Japanese vegetable peeling technique). For safety reasons, it has
\na rounded tip.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Gyuto<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n

This is the most popular chef knife in Japan. Known as Yo-Bocho (western knife), it
\nexcels at thin-slicing cuts. The profile of a gyuto is generally longer and slightly
\ncurved.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Yanagiba (Sashimi Slicing Knife)<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n

The Yanagiba is a long, single bevel knife used for Sashimi. To prepare sashimi
\nwith a clean surface, an extremely sharp and precise cut is required in a single
\ndirection. To achieve this single direction cut, a longer knife is required,<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Deba
\n<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n

The deba knife is a heavyweight, thick spined, single bevel knife. These are a
\nspecialist Japanese knife for filleting fish. The deba can be used for scaling,
\ncleaning bone and filleting from the back<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Chinese Cleaver
\n<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
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\"\"<\/p>\n

Generally used for Chinese cuisine, the Chinese cleaver is a tall all-purpose utility
\nknife used for thin vegetable cuts as well as preparing meat and fish (with bone).<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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We accept orders by phone or email.<\/h1>\n<\/div>\n<\/div><\/div><\/div><\/div>
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<\/i>Inquiries by phone<\/strong>
\n+81 025-250-5626<\/h1>\n<\/div>\n<\/div><\/div><\/div>
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<\/i>Inquiries by fax<\/strong>
\n+81 0256-47-6052<\/h1>\n<\/div>\n<\/div><\/div><\/div><\/div>