Mulberry knife is thin, long and narrow. The blade knife is wider than the mulberry knife.

2, the weight is different:

Mulberry knives are lighter. The knife will be heavier.

Mulberry knife: rectangular, generally black on the top and white on the bottom, can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small, which is easy to get stuck and hurt the knife.

Slicer: Rectangular, hence the name "Yi Gi", used for cutting things. Can be used to cut transparent meat slices (similar to mulberry knife), generally heavier, can not cut bones (also known as Wen Dao).

Mulberry knife and slicing knife are both a kind of kitchen knife.

There are many kinds of kitchen knives, which can be divided into Chinese kitchen knives, Japanese kitchen knives and foreign kitchen knives besides those designed for various purposes. Japanese kitchen knives are generally used with chopping boards to prevent the blades from being damaged after cutting off the ingredients. Most foreign kitchen knives can be used directly on the conditioning table.

Types of kitchen knives

Western kitchen knife

Chef's knife is a multi-purpose kitchen knife with curved blade, which can be used with chopping board for more accurate cutting. The length of the chef's knife is about 15 ~ 30 cm, and the most common is 20 cm.

Bread knives usually have serrated edges and the length is about 15 ~ 25 cm. The serrated blade can easily cut bread and other ingredients with hard skin but soft inside.

Japanese kitchen knife

The Japanese kitchen knife is called "Jing Chu", which comes from the title of "Jing Chu" in China's ancient Zhuangzi. The new Japanese font is "Bao Ding".

Diced bread is mainly used for cooking fish.

Thin-edged croutons are mainly used for vegetable processing.

Baoding for sashimi, specially used to treat sashimi, is the thinnest one of Japanese kitchen knives.

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