プロが解説する「和包丁の種類と特徴・選び方」 洋包丁と何が違うの？キレイに刺身を作るには｜出刃｜柳刃｜薄刃｜柄｜堺一文字光秀

This video summarizes the differences and uses of the three most important Japanese kitchen knives used in Japanese cuisine: Deba, Yanagiba, and Usuba. Are you looking for one for work? Or for home use as a hobby? If you're thinking about buying a Japanese kitchen knife, this video is for you! View Deba Knife https://www.ichimonji.co.jp/collections/de... How to Sharpen a Deba Knife    • 【中〜上級者向け】プロが教える出刃包丁の研ぎ方。耐久性が重要？どこに砥石を当てる？裏...   View Yanagiba Knife https://www.ichimonji.co.jp/collections/ya... How to Sharpen a Yanagiba Knife    • 【中〜上級者向け】プロが教える柳刃包丁の研ぎ方。とにかく切れ味が重要。どこに砥石を当...   qi View Usuba Knives https://www.ichimonji.co.jp/collections/us... How to Sharpen Usuba Knives    • 【高難度】薄刃包丁の研ぎ方 注意すべき点が多く上級者向け？ 砥石の選び方や意外なコツ...   For Left-Handed Users https://www.ichimonji.co.jp/collections/ja... [Sakai Ichimonji Mitsuhide] [Website] Sales of knives and whetstones: https://www.ichimonji.co.jp/ Information about knives is also available in written form: →https://hocho.ichimonji.co.jp/ Request sharpening here: https://www.ichimonji.co.jp/pages/mainte-form ◆Video Links Sharpening service:    • [包丁]プロも惚れ込む切れ味を体験してみませんか？   Nakiri knife:    • 【何が違う？】包丁のプロが「菜切包丁」を解説。切れ残り対策や桂むきにも！？メリット・...   Directions to the store:    • 【大阪】難波の老舗包丁屋 堺一文字光秀への行き方とお店紹介 【道具屋筋】   [Other Media/SNS Accounts] TikTok →tiktok.com/@sakai_ichimonji Instagram→ https://www.instagram.com/sakai_ichimonji/ Facebook →https://www.facebook.com/sakaiichimonji Twitter → https://twitter.com/sakai_ichimonji Table of Contents - 0:00 OP 0:22 Characteristics of Japanese Kitchen Knives 1:18 Deba Knife 2:27 Yanagiba Knife 3:34 Usuba Knife 4:26 About the Handle 5:17 ED [Cast] Public Relations: Matsumura [Production Cooperation] Thumbnail Image: Sasaki https://x.com/6991kss ◆Search Tags #SakaiIchimonjiMitsuhide #Knife #Sharpening #Whetstone #Doguyasuji #Namba #Osaka #JapaneseKnife #SakaiCutlery #TraditionalCrafts #Cooking #Explanation