It is divided into more than 70 processes, such as blanking, Angang, ignition, stamping, hot flattening, cold flattening, shaping, starting, quenching, cold polishing, oil immersion, tool alignment, labeling, clamping and packaging.
China kitchen knife
China kitchen knives can be roughly divided into mulberry knives, slicing knives, civil and military knives, bone cutting knives, Jiujiang Bay, barbecue knives, peeling knives and duck slicing knives.
Mulberry knife: rectangular, thin and long, generally black on the top and white on the bottom. It is the lightest and most commonly used knife. It can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small and it is easy to get stuck with the knife.
Slicing knife: rectangular, wider than mulberry knife, hence the name silk dress, used for cutting things. Can be used to cut transparent meat * * * and mulberry knife have similar functions * * *, and generally heavier, so it can't be used to cut bones * * * *, also known as Wen Dao * * *.
Military and civilian Dao: rectangular, thicker than flat Dao, with larger opening angle. Can be used to chop chicken bones, cut vegetables, chop, cut and scrape skin. It is widely used in modern families.
Bone cutter: rectangular, with protruding abdomen, large, thick and heavy, used to cut ribs, fish heads, chicken thighs and other bones, with a blunt blade.
Jiujiang Bay: Most hotels have them. The blade is obviously wider than the tail, the back of the knife is curved, the meat is cut raw, the head is big and the back is thick, and it specializes in cutting big bones.
Barbecue knife: used to cut cooked food, sausages and the like.
Skinning knife: a knife specially used for skinning shrimp dumplings, with no blade.
Duck slicing knife: a knife used to cut Beijing roast duck, long and narrow, generally about 5cm wide and narrow.
Japanese kitchen knife
The Japanese kitchen knife is called "Skilled Chef", which comes from the title of "Skilled Chef" in China's ancient Zhuangzi. Now the Japanese neologism is "Baoding".
Diced bread is mainly used for cooking fish.
Thin-edged croutons are mainly used for vegetable processing.
Baoding for sashimi, specially used to treat sashimi, is the thinnest one of Japanese kitchen knives.
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Western kitchen knife
Chef knife
Universal application
Chef's Knife * * * * Chef's Knife * * * is a multi-purpose kitchen knife with an arc-shaped blade, which can be used with chopping boards for more precise cutting. The length of the chef's knife is about 15 ~ 30 cm, and the most common is 20 cm.
Bread knife * * * Bread knife * * usually has a serrated edge and the length is about 15 ~ 25cm. The serrated blade can easily cut bread and other ingredients with hard skin but soft inside.
Peeling knife * * * Peeling * * *
Tool knife * * * Practical * * *
Meat chopper
Meat cleaver * * * carving * * *
Slice knife * * * Slice knife * * *
Large meat cleaver * * * Meat cleaver * * *
Boning knife * * * Bones * * *
Fish cutter * * * Fish fillets * * *
Ham slicer * * * Ham slicer * * *
Special kitchen knife
Tomato cutter
Oyster knife
Watermelon knife, the blade length is about 35 cm or more, used to cut watermelons.