/ck/ - Food & Cooking

>>10787388

I can only speak for Kanto (eastern Japan, Tokyo influenced), but most butchers that handle red meat use carbon steel Masahiro or Sugimoto knives. Some butchers use a honing steel, some don't.

Here are the knives they would typically use

https://www.ehamono.com/shopbrand/ct98/

I don't have too much knowledge regarding their discipline beyond that. I have no idea how or with what knives a butcher in Hyogo would break down an entire cow. They do have interesting knives, though, like pic related is used specifically to slice open intestine.

Many butchers who handle Wagyu (especially the higher tier Wagyu such as Matsuzaka or Kobe) are traditionally trained, so they tend not to use a steel. In fact, their knives are used only for light trimming, since Japanese wagyu is regulated by law to have a certain % of red meat protein that does not need to be trimmed. Like commercial Western chefs, almost all of the work is done by slicers.

>>10787406

I was born in the states, but I have Japanese heritage.