Parts of a Japanese knife

Discussion in 'Korin Japanese Trading' started by Korin_Mari, Aug 28, 2014.

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  1. Aug 28, 2014 #1

    Korin_Mari

    Korin_Mari

    Korin_Mari

    Senior Member

    Joined:
    May 7, 2012
    Messages:
    1,316
    Hello :)

    I thought I would leave this here for new Japanese knife users. I used it when I first started learning about Japanese knives and I found it really useful. It is in Korin's old catalog and is being used on our website under our learn page.

    Screen Shot 2014-08-28 at 11.39.43 AM.png

    Hope it is useful to you too. :D
     
  2. Aug 28, 2014 #2

    Benuser

    Benuser

    Benuser

    Supporting Member

    Joined:
    May 3, 2011
    Messages:
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    Thank you so much, Mari. Very helpful indeed. One question though if you don't mind. Is there in Japanese one single word "ago" for both heel and choil? The picture seems to indicate as a heel what I would call a choil. I must admit, I may be my poor English as well.
     
  3. Aug 29, 2014 #3

    Korin_Mari

    Korin_Mari

    Korin_Mari

    Senior Member

    Joined:
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    I usually hear the ago translated to heel for knives. I might be wrong here, but I tried googling it just in case. It looks like choil is typically used for pocket knives.
     
  4. Aug 29, 2014 #4
    Gator (ZKnives) uses Ago for the Chin. The corner where the choil and the blade meet that likes to cut me.
     

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