What is a 薄刃 used for?

["蔬菜", "手持削皮"] It is a foundational profile in Japanese kitchens and a popular pick at Knives and Stones for both home cooks and professionals.

What size 薄刃 should I choose?

180mm is the common professional size; 195mm and 210mm offer more reach for katsuramuki and tall vegetables. Single-bevel usuba come in Kanto (square-tip) and Kansai (curved-tip) styles.

How do I care for a 薄刃 knife?

Hand-wash with warm water and mild detergent, then dry immediately — never leave a Japanese knife soaking or air-drying on a rack. Avoid the dishwasher entirely. Use a wood or soft-plastic cutting board (not glass, ceramic, or stone) to preserve the edge. For sharpening, use whetstones in the 1000-grit range for maintenance and 3000–6000 grit for finishing. Carbon-steel blades benefit from a thin coat of food-safe camellia or mineral oil between uses to prevent oxidation.

薄刃

Q: What is a 薄刃?

A 薄刃 (薄刃刀) is 日本廚刀「薄刃」——字面意思即為「薄刃」——是一款傳統的蔬菜用刀，以其精準度與鋒利度聞名，是日式料理中處理細緻切割工作不可或缺的工具。這把廚刀尤其以「桂剝」技法著稱，能將小黃瓜、蘿蔔等蔬菜削成極薄且連續不斷的薄片。薄刃主要分為兩種款式：關東薄刃與關西／鎌形薄刃。標準的薄刃採用直刃設計，非常適合俐落的切剁作業；而鎌形薄刃則帶有微彎的尖銳刀尖，有利於進行精緻的裝飾切雕與去皮處理。這兩種款式通常皆以高碳鋼鍛造而成，確保刀刃鋒利耐用，足以勝任傳統日式料理備料時所需的精密刀工。. The usuba is the single-bevel vegetable knife — 180–210mm, the professional Japanese chef's tool for fine work such as katsuramuki (paper-thin daikon sheets).

薄刃刀

蔬菜手持削皮 3D Model

日本廚刀「薄刃」——字面意思即為「薄刃」——是一款傳統的蔬菜用刀，以其精準度與鋒利度聞名，是日式料理中處理細緻切割工作不可或缺的工具。這把廚刀尤其以「桂剝」技法著稱，能將小黃瓜、蘿蔔等蔬菜削成極薄且連續不斷的薄片。薄刃主要分為兩種款式：關東薄刃與關西／鎌形薄刃。標準的薄刃採用直刃設計，非常適合俐落的切剁作業；而鎌形薄刃則帶有微彎的尖銳刀尖，有利於進行精緻的裝飾切雕與去皮處理。這兩種款式通常皆以高碳鋼鍛造而成，確保刀刃鋒利耐用，足以勝任傳統日式料理備料時所需的精密刀工。

互動模型