KOD

@@ -12,3 +12,3 @@
-<xref type="see" seq="2651780">洋包丁・ようぼうちょう</xref>
-<xref type="see" seq="2651780">洋包丁・ようぼうちょう</xref>
-<gloss>Japanese kitchen knife(esp. in reference to a single-beveled blade)</gloss>
+<xref type="see" seq="2651780">洋包丁</xref>
+<xref type="see" seq="2651780">洋包丁</xref>
+<gloss>Japanese-style kitchen knife (esp. with single-beveled blade)</gloss>

片刃包丁（和包丁）の研ぎ方をご紹介します
https://www.wahei.co.jp/reading/trivia/26154.html


包丁
https://ja.wikipedia.org/wiki/包丁
和包丁[編集]
「en:Japanese kitchen knife」も参照
和包丁とは、...片刃のものが多く
洋包丁...多くが両刃である。

https://oishya.com/journal/western-vs-japanese-kitchen-knife-types/
The fundamental difference between Western style knives and their Japanese counterparts, is the fact, that the Western knife is sharpened on both sides of the blade. They therefore have what is called a symmetrical bevel. This obviously has an impact on the way the Western knife is sharpened.

Saw this a lot when looking at 両刃 and 片刃 in terms of beveling on blades, especially when limited to kitchen knives. (There are double-beveled Japanese knives, but not so much in terms of kitchen knives).

和包丁 and 洋包丁 seem like a more common way of identifying the bevel than 片刃 and 両刃 (also recently edited).

@@ -12 +12,2 @@
-<gloss>Japanese knife</gloss>
+<xref type="see" seq="2651780">洋包丁・ようぼうちょう</xref>
+<gloss>Japanese kitchen knife(esp. in reference to a single-beveled blade)</gloss>

Entry created