1.
kitchen knife, cooking knife
A sharp-bladed knife used for cutting and preparing food in the kitchen.
包丁で野菜を切る。
Cut vegetables with a kitchen knife.
包丁を研ぐ。
Sharpen the knife.
研ぐ is the verb for sharpening blades
この包丁は切れ味がいい。
This knife has a good cutting edge.
切れ味 refers to sharpness/cutting quality
使った後は包丁をよく洗って、乾かしてからしまう。
After using the knife, wash it well and put it away after drying.
料理教室で包丁の正しい持ち方と切り方を習いました。
I learned how to hold a knife properly and cutting techniques at a cooking class.
Types of Japanese kitchen knives:
- 三徳包丁 (santoku) - all-purpose, most common in Japanese homes
- 牛刀 (gyuto) - chef's knife, Western-style
- 出刃包丁 (deba) - thick blade for fish filleting
- 柳刃/刺身包丁 - long, thin blade for slicing sashimi
- 菜切り包丁 - vegetable knife, rectangular blade
- ペティナイフ - small utility knife
Famous production areas: 堺 (Osaka), 関 (Gifu), 燕三条 (Niigata).
Collocations:
- 包丁を入れる (to cut into)
- 包丁さばき (knife skills)