/ck/ - Food & Cooking

>>10787325
I've got a question you might be able to help with.

What kinds of knives do Japanese butchers or chefs use when breaking down meat, i.e. pork or beef? We hear a lot about the various specialized knives for fish and so on, but what would be the Japanese equivalent of pic related be? In the west this sort of knife is very common; it's called a cimiter and the blade is usually quite long, 250-300mm, maybe more.