【Reading】みね

【English Name】Spine of the knife

Mine refers to the spine (back) of a knife, the thick edge on the opposite side of the blade (ha). Also called "mune," in Japanese knives the width and thickness from the blade tip to the mine greatly affect the sharpness and usability.

In sushi practice, several techniques use the mine. For example, the mine side may be applied when lightly tapping open shellfish shells or when pressing down ingredients to adjust their position. The mine is also sometimes used in the preliminary processing of scaling fish, with the advantage of working without damaging the blade.

Many Japanese knives have a single-bevel structure, and the cross-sectional shape from the mine to the blade tip differs from that of Western knives. Knives with a thick mine, such as the deba bocho, more easily generate the force to cut through bone, while knives with a thin mine, such as the yanagiba bocho, suit delicate pull-cutting. Craftsmen use multiple knives with different mine thicknesses according to purpose, and the shape of the mine is regarded as an important factor in choosing a knife.