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Dave Martell
12-11-2013, 10:11 PM
Japanese Knife Anatomy & Terminology by Gator (zknives) (http://www.zknives.com/knives/kitchen/misc/jbladeant.shtml)

marc4pt0
12-11-2013, 10:36 PM
And here I thought machi was the whole neck... good grief

Asteger
12-11-2013, 11:00 PM
Funny how 'handle' is the same in both languages :eyebrow:

orangehero
12-20-2013, 03:43 AM
Maybe I don't understand all of the terms, but I would disagree with some of those. I don't see any choil on the knife (although maybe you could call it that) and I would call K the ricasso. Is machi the tang or the shoulders of the ricasso? And shinogi primary bevel (naming from the spine)?

ecchef
12-20-2013, 09:41 AM
Japanese knife terminology differs from Western. Machi is the gap between emoto (neck) and front of the tuka (handle) where a tiny bit of the tang is exposed. Not all knife makers incorporate this feature into their product. The shinogi is the demarcation line between the tsura (face) and the kireha (blade road). These terms are usually associated with traditional 'single bevel' knives only.

Gator
12-23-2013, 02:53 PM
I did send that image to Shinichi Watanabe for review before publishing it. What you see is the version he was ok with, can't think of a better reviewer/critic :)

orangehero
12-27-2013, 10:16 AM
So shinogi is the line where the faces meet, is kiriba/kireha the primary bevel then or is something else meant by "blade road"?

Korin_Mari
03-20-2014, 12:45 PM
Is there any place that I can look for English terminology? (i.e. for terms like profile, f&f, etc) I think I understand, but clarification would be super helpful.

Dave Martell
03-20-2014, 08:00 PM
Is there any place that I can look for English terminology? (i.e. for terms like profile, f&f, etc) I think I understand, but clarification would be super helpful.


Try this Mari

http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary?p=29709&viewfull=1#post29709

larrybard
03-20-2014, 10:05 PM
Try this Mari

http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary?p=29709&viewfull=1#post29709


As someone who came to KKF recently to learn about knives and sharpening -- both of which I knew virtually nothing about -- the glossary was one of the first resources I went to. Frankly, I was a bit disappointed. Among other things, there are a number of commonly used terms, such as "choil," which don't seem to appear at all in the glossary (unless I have overlooked them). Don't get me wrong -- I'm grateful for the resource, and appreciate the fact that probably several people went to the time and trouble of putting it together. It's just that it's a bit frustrating to me that it seems a bit incomplete.

Dave Martell
03-20-2014, 10:46 PM
As someone who came to KKF recently to learn about knives and sharpening -- both of which I knew virtually nothing about -- the glossary was one of the first resources I went to. Frankly, I was a bit disappointed. Among other things, there are a number of commonly used terms, such as "choil," which don't seem to appear at all in the glossary (unless I have overlooked them). Don't get me wrong -- I'm grateful for the resource, and appreciate the fact that probably several people went to the time and trouble of putting it together. It's just that it's a bit frustrating to me that it seems a bit incomplete.


The glossary will likely need to be updated, corrected, or added to over time. We just have to find a volunteer to take on the task.

Korin_Mari
03-25-2014, 06:04 PM
Try this Mari

http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary?p=29709&viewfull=1#post29709

Oh hey!! Awesome thank you. :D