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B1 noun #6,000 가장 일반적인 8분 분량

包丁

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包丁 30초 만에

  • A kitchen knife for preparing food.
  • Essential for slicing, chopping, and dicing.
  • Various types exist for specific culinary tasks.
  • A fundamental tool in Japanese cuisine.
The Japanese word 包丁 (pronounced hōchō) refers to a kitchen knife. It's a fundamental tool in any Japanese kitchen, used for a wide variety of culinary tasks, from slicing vegetables and fruits to preparing fish and meat. The type of 包丁 used often depends on the specific ingredient and the desired outcome. For instance, a fine, sharp blade is crucial for intricate vegetable carving or sashimi preparation, while a sturdier knife might be used for chopping tougher ingredients. The concept of a quality 包丁 is deeply ingrained in Japanese culinary culture, where the care and maintenance of these tools are considered as important as the cooking itself. Many households will have a primary all-purpose knife, but enthusiasts might own several specialized knives for different purposes. The word itself is quite direct, relating to the act of cutting or chopping food. It's a common noun that you would encounter in everyday conversations about cooking, grocery shopping for kitchenware, or when discussing culinary techniques. Understanding 包丁 is essential for anyone wanting to engage with Japanese food preparation on a deeper level. It signifies not just a tool, but an integral part of the art and science of Japanese cuisine, emphasizing precision, quality, and tradition. The careful selection and upkeep of a 包丁 reflect the respect Japanese culture has for food and the processes involved in its creation. Even in modern kitchens, the traditional 包丁 remains a symbol of culinary excellence and dedication.
Usage Context
Shopping for kitchenware, discussing cooking methods, visiting a Japanese restaurant's kitchen, reading Japanese cookbooks.
Related Concepts
Culinary arts, food preparation, Japanese cuisine, kitchen tools, craftsmanship, precision.

この包丁はとてもよく切れます。

This kitchen knife cuts very well.

新しい包丁を買いました。

I bought a new kitchen knife.
The word 包丁 is a common noun and its usage in sentences is generally straightforward. It functions as the direct object or subject of a sentence, describing the tool itself or its action. For example, you might say you are using a 包丁 (包丁を使います - hōchō o tsukaimasu) or that a specific 包丁 is sharp (包丁が鋭いです - hōchō ga surudoi desu). When discussing different types of kitchen knives, 包丁 can be modified by adjectives or other nouns. For instance, a vegetable knife is called 野菜切り包丁 (yasai-giri hōchō), and a fish knife might be 魚包丁 (sakana bōchō) or specifically a 出刃包丁 (deba bōchō). The particle 'を' (o) is commonly used when indicating the action performed with the knife, such as 'slice with a knife' (包丁で切る - hōchō de kiru). The particle 'が' (ga) might be used to describe the state of the knife, as in 'the knife is dull' (包丁が鈍い - hōchō ga nibui). In more complex sentences, 包丁 can be part of a clause describing a cooking process or a shopping list. For example, 'I need a sharp kitchen knife for dicing onions' would involve the word 包丁 in relation to the action of dicing (玉ねぎを刻むために、鋭い包丁が必要です - tamanegi o kizamu tame ni, surudoi hōchō ga hitsuyō desu). It's important to note that while 包丁 is the general term, specific types of knives have their own names, but 包丁 serves as the overarching category. The word is neutral in terms of formality and can be used in both everyday conversations and more formal discussions about culinary arts. Its presence in a sentence usually indicates a context related to food preparation or kitchen activities.
Grammatical Function
Common Noun, typically used as a direct object or subject.
Common Particles
'を' (o) for actions performed with the knife, 'が' (ga) for describing its state, 'で' (de) when indicating the instrument of cutting.

料理には良い包丁が不可欠です。

A good kitchen knife is essential for cooking.

この包丁で野菜を細かく切ります。

I will finely chop vegetables with this kitchen knife.
You'll frequently encounter the word 包丁 in various real-life situations, especially if you are interested in Japanese culture, food, or living in Japan. In homes, during meal preparation, you'll hear family members discussing which 包丁 to use for a particular ingredient or if the 包丁 needs sharpening. In Japanese supermarkets or department stores, particularly in the kitchenware section, shop assistants will use 包丁 when describing different types of knives, their features, and their prices. Cooking classes and culinary schools are prime locations where 包丁 will be a recurring term, as instructors demonstrate techniques and explain the importance of proper knife handling. When watching Japanese cooking shows or YouTube channels dedicated to Japanese cuisine, the hosts will often refer to their 包丁 by name or describe its sharpness and suitability for specific tasks. Restaurants, especially sushi or kaiseki restaurants, might have discussions among chefs about their specialized 包丁. Even in casual conversations about home cooking or when someone mentions a new kitchen gadget, the word 包丁 is likely to come up. If you visit a traditional Japanese market, you might see vendors selling handmade knives, and 包丁 will be the word used to identify them. In essence, any context involving food preparation, kitchen tools, or Japanese culinary practices is a place where you can expect to hear or read the word 包丁.
Everyday Scenarios
Discussing meal prep at home, shopping for kitchen supplies, watching cooking demonstrations.
Media and Professional Settings
Japanese cooking shows, culinary school lectures, chef interviews, restaurant kitchen discussions.

この包丁はどこの産ですか？

Where is this kitchen knife made?

シェフが新しい包丁の手入れをしています。

The chef is maintaining a new kitchen knife.
Learners of Japanese might make a few common mistakes when using or understanding the word 包丁. One frequent error is assuming that 包丁 refers to any knife, including non-kitchen knives like utility knives or pocket knives. While it's the general term for a kitchen knife, in Japanese, specific terms exist for other types of knives. For instance, a knife for general cutting might be カッター (kattā) or ナイフ (naifu) in broader contexts, but 包丁 is specifically for culinary purposes. Another mistake could be the pronunciation. While relatively straightforward, mispronouncing the 'ō' sound (long 'o') can lead to confusion, though usually context clarifies the meaning. Some learners might also overlook the importance of specifying the type of 包丁 when precision is needed. For example, using the general term 包丁 when a specific type like a sashimi knife (刺身包丁 - sashimi bōchō) is required might lead to misunderstandings in a culinary context. Additionally, learners might forget to use appropriate particles. For instance, saying '包丁で料理' (hōchō de ryōri - cooking with a knife) is correct, but incorrectly using a particle could change the meaning. Finally, some might not realize the cultural significance attached to 包丁, treating it as just a generic tool rather than an object of craftsmanship and care. Understanding these nuances will help in using the word accurately and appropriately.
Scope of Meaning
Confusing 包丁 with general-purpose knives or non-kitchen knives.
Specificity
Not differentiating between general 包丁 and specialized culinary knives when context demands it.
Grammar
Incorrect particle usage when describing actions or states related to the knife.

これは包丁ではなく、カッターです。

This is not a kitchen knife, it's a cutter.

刺身を切るには、専用の包丁が必要です。

To cut sashimi, a specialized kitchen knife is necessary.
While 包丁 (hōchō) is the standard and most common term for a kitchen knife in Japanese, there are related terms and specific types of knives that could be considered alternatives or more precise descriptions depending on the context. The general loanword ナイフ (naifu) is also understood and used, often for Western-style knives or more general-purpose blades that might not be exclusively for the kitchen. However, 包丁 carries a stronger association with traditional Japanese culinary tools and craftsmanship. For specific culinary tasks, various types of 包丁 exist, each with its own name and purpose. For example, a santoku (三徳) is an all-purpose Japanese kitchen knife suitable for meat, fish, and vegetables. A nakiri (菜切り) is specifically designed for chopping vegetables. A deba (出刃) is a heavier knife used for filleting fish. A yanagiba (柳刃) is a long, thin knife used for slicing raw fish, like for sushi and sashimi. When discussing a generic cutting tool that isn't specifically for the kitchen, words like 刃物 (hamono - blade, cutting tool) or even カッター (kattā - cutter) might be used. However, if the context is clearly about food preparation, 包丁 is the most appropriate and widely understood term. The choice between 包丁 and ナイフ often reflects a preference for traditional Japanese tools versus more international or general-purpose ones.
Comparison: 包丁 (Hōchō) vs. ナイフ (Naifu)
包丁 (Hōchō): Specifically refers to Japanese kitchen knives, often implying traditional craftsmanship and culinary use. It's the more culturally specific term.
ナイフ (Naifu): A loanword from English, generally referring to any knife, including Western-style kitchen knives, utility knives, or even pocket knives. It's broader and less culturally specific than 包丁.
Specific Types of Kitchen Knives
三徳 (Santoku): All-purpose Japanese kitchen knife.
菜切り (Nakiri): Vegetable knife.
出刃 (Deba): Heavy knife for filleting fish.
柳刃 (Yanagiba): Long, thin knife for slicing raw fish.

この包丁は三徳包丁です。

This kitchen knife is a Santoku knife.

西洋風のナイフも便利です。

Western-style knives are also convenient.

How Formal Is It?

재미있는 사실

While the modern kanji for 包丁 are 包 and 丁, older forms and related words suggest a connection to cutting tools. The pronunciation 'hōchō' is distinct and has been used for centuries. Interestingly, there is a similar-sounding word 宝刀 (hōtō) which means 'treasured sword', highlighting the high regard for sharp, well-crafted blades in Japanese culture.

발음 가이드

UK /hɔːt͡ʃoʊ/
US /hoʊt͡ʃoʊ/
The stress is on the first syllable: HŌ-chō.
라임이 맞는 단어
tochō (都庁 - Tokyo Metropolitan Government Building) gochō (部長 - department manager) kōchō (校長 - principal) shōchō (象徴 - symbol) shōchō (症状 - symptom) bōchō (膨張 - expansion) hōchō (宝刀 - treasured sword) seichō (成長 - growth)
자주 하는 실수
  • Pronouncing the 'ō' as a short 'o' sound.
  • Not holding the long 'o' sound long enough.
  • Confusing it with similar-sounding words.

난이도

독해 3/5

The word <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is a common noun and appears frequently in contexts related to food and daily life. While the word itself is straightforward, understanding the nuances of different types of knives and their cultural significance might require more advanced vocabulary and context.

쓰기 3/5
말하기 3/5
듣기 3/5

다음에 무엇을 배울까

선수 학습

切る (kiru) - to cut 料理 (ryōri) - cooking, dish 台所 (daidokoro) - kitchen 野菜 (yasai) - vegetables 肉 (niku) - meat

다음에 배울 것

研ぐ (togu) - to sharpen 切れ味 (kireaji) - sharpness 柄 (e) - handle 刃 (ha) - blade 三徳 (santoku) - Santoku knife

고급

鍛造 (tanzō) - forging 鋼材 (kōzai) - steel material 砥石 (toishi) - whetstone 職人 (shokunin) - craftsman

알아야 할 문법

Using particles like を (o) and で (de) with verbs.

包丁を 使います (o tsukaimasu) - Use a knife. / 包丁で 切ります (de kirimasu) - Cut with a knife.

Using adjectives to describe nouns.

鋭い 包丁 (surudoi hōchō) - Sharp kitchen knife.

Using counter words for countable nouns.

包丁を 一本 買いました (hōchō o ippon kaimashita) - I bought one kitchen knife.

The use of the passive voice (e.g., ～される).

この包丁はよく研がれます。 (Kono hōchō wa yoku togareru.) - This kitchen knife is sharpened well.

Expressing necessity or requirement with ～が必要だ (hitsuyō da).

料理には良い包丁が必要です。 (Ryōri ni wa yoi hōchō ga hitsuyō desu.) - A good kitchen knife is necessary for cooking.

무료 가입하고 전체 설명 읽기

수준별 예문

1

ナイフはありますか？

Is there a knife?

ナイフ is a loanword for knife.

2

これは台所用ナイフです。

This is a kitchen knife.

台所 (daidokoro) means kitchen.

3

肉を切ります。

I cut meat.

切ります (kirimasu) means to cut.

4

野菜を切る。

To cut vegetables.

野菜 (yasai) means vegetables.

5

これは危ないです。

This is dangerous.

危ない (abunai) means dangerous.

6

気を付けてください。

Please be careful.

気を付けて (ki o tsukete) means be careful.

7

食べ物を切る。

To cut food.

食べ物 (tabemono) means food.

8

包丁はどこですか？

Where is the kitchen knife?

どこ (doko) means where.

1

この包丁はよく切れます。

This kitchen knife cuts well.

よく (yoku) means well.

2

料理に包丁を使います。

I use a kitchen knife for cooking.

料理 (ryōri) means cooking/dish.

3

新しい包丁を買いました。

I bought a new kitchen knife.

新しい (atarashii) means new.

4

野菜を刻むのに包丁が必要です。

A kitchen knife is needed to chop vegetables.

刻む (kizamu) means to chop finely.

5

包丁は研いでおきましょう。

Let's sharpen the kitchen knife.

研ぐ (togu) means to sharpen.

6

この包丁は重いです。

This kitchen knife is heavy.

重い (omoi) means heavy.

7

魚をさばくには、出刃包丁が良いです。

A Deba knife is good for filleting fish.

さばく (sabaku) means to fillet/prepare fish.

8

包丁の手入れは大切です。

Taking care of the kitchen knife is important.

手入れ (teire) means care/maintenance.

1

この三徳包丁は、肉、魚、野菜すべてに使えます。

This Santoku kitchen knife can be used for meat, fish, and vegetables.

三徳 (santoku) is an all-purpose kitchen knife.

2

刺身を切るためには、柳刃包丁が最適です。

For cutting sashimi, a Yanagiba knife is optimal.

最適 (saiteki) means optimal/best.

3

包丁の切れ味が落ちてきたので、研ぎ直す必要がある。

The sharpness of the kitchen knife has decreased, so it needs to be resharpened.

切れ味 (kireaji) means sharpness.

4

家庭料理では、万能包丁があれば十分な場合が多い。

In home cooking, an all-purpose kitchen knife is often sufficient.

万能 (bannō) means all-purpose/versatile.

5

菜切り包丁は、野菜を細かく切るのに適しています。

A Nakiri knife is suitable for finely chopping vegetables.

適しています (tekishite imasu) means is suitable for.

6

プロの料理人は、自分の包丁にこだわりを持っている。

Professional chefs have strong preferences for their kitchen knives.

こだわり (kodawari) means preference/obsession.

7

包丁を濡れたまま放置すると錆びることがある。

Leaving a kitchen knife wet can cause it to rust.

放置する (hōchi suru) means to leave unattended.

8

この包丁は、特殊な鋼材で作られているため、非常に頑丈だ。

This kitchen knife is made of special steel, so it is very sturdy.

鋼材 (kōzai) means steel material.

1

伝統的な日本の包丁は、その精緻な作りと優れた切れ味で世界的に評価されている。

Traditional Japanese kitchen knives are globally praised for their exquisite craftsmanship and excellent sharpness.

精緻 (seichi) means exquisite/elaborate.

2

包丁を安全に扱うためには、正しい持ち方と動かし方を習得することが不可欠である。

To handle kitchen knives safely, it is essential to master the correct grip and movement.

習得する (shūtoku suru) means to learn/master.

3

料理愛好家の中には、特定の食材を切るために複数の専門的な包丁を使い分ける人もいる。

Among cooking enthusiasts, some people use multiple specialized kitchen knives for different ingredients.

使い分ける (tsukaiwakeru) means to use differently according to situation.

4

包丁の柄（え）の部分は、握りやすさや素材によって使い心地が大きく変わる。

The handle part of a kitchen knife greatly affects usability depending on its grip comfort and material.

柄 (e) means handle.

5

家庭で使う包丁の手入れとしては、使用後にすぐに洗い、水分を拭き取り、風通しの良い場所で保管することが推奨される。

For maintaining kitchen knives at home, it is recommended to wash them immediately after use, wipe off moisture, and store them in a well-ventilated place.

推奨される (suishō sareru) means to be recommended.

6

最近では、家庭用の包丁でも、プロ仕様の切れ味を持つものが市販されている。

Recently, even kitchen knives for home use that possess professional-grade sharpness are commercially available.

市販されている (shihan sarete iru) means is commercially available.

7

包丁を研ぐ際には、砥石の番手（粒子の細かさ）を食材や用途に合わせて選ぶことが重要だ。

When sharpening a kitchen knife, it is important to choose the grit of the whetstone (fineness of particles) according to the ingredient and purpose.

番手 (bante) means grit number/grade.

8

包丁の製造過程における鍛造（たんぞう）技術は、その耐久性と性能に大きく寄与している。

The forging technique in the manufacturing process of kitchen knives greatly contributes to their durability and performance.

鍛造 (tanzō) means forging.

1

日本刀の技術を応用して作られた包丁は、その卓越した切れ味と美しさで、料理界のみならず美術品としても注目されている。

Kitchen knives made by applying the techniques of Japanese swords are attracting attention not only in the culinary world but also as works of art, due to their outstanding sharpness and beauty.

卓越した (takuetsu shita) means outstanding/superb.

2

包丁の選定にあたっては、単に切れ味だけでなく、食材との相性、調理スタイル、そして何よりも長く愛用できるかどうかの要素が考慮されるべきである。

When selecting a kitchen knife, not only sharpness but also compatibility with ingredients, cooking style, and above all, whether it can be cherished for a long time, should be considered.

選定 (sentei) means selection/choosing.

3

現代のキッチンでは、多様な調理ニーズに応えるため、伝統的な包丁に加え、特殊な機能を持つ洋風ナイフも共存している。

In modern kitchens, to meet diverse cooking needs, Western-style knives with special functions coexist alongside traditional kitchen knives.

共存 (kyōzon) means coexistence.

4

包丁の柄に用いられる木材の種類は、その質感、重量バランス、そして耐久性に影響を与え、使い手の手に馴染むかどうかの鍵となる。

The type of wood used for the handle of a kitchen knife affects its texture, weight balance, and durability, becoming key to whether it fits comfortably in the user's hand.

馴染む (najimu) means to fit/be accustomed to.

5

包丁のメンテナンスは、単なる実用的な行為に留まらず、料理への敬意と職人気質を育む精神的な営みとも言える。

The maintenance of kitchen knives is not merely a practical act, but can also be considered a spiritual practice that fosters respect for food and craftsmanship.

精神的な営み (seishinteki na itonami) means spiritual/mental activity.

6

包丁の切れ味を維持することは、食材の細胞を潰さずに、その風味や食感を最大限に引き出すための前提条件である。

Maintaining the sharpness of a kitchen knife is a prerequisite for maximizing its flavor and texture without damaging the ingredient's cells.

前提条件 (zentei jōken) means prerequisite.

7

熟練した料理人が包丁を操る様は、まるで芸術作品を創造するかのごとく、見る者を魅了する。

The way a skilled chef manipulates a kitchen knife is mesmerizing to behold, as if creating a work of art.

操る (ayatsuru) means to manipulate/handle.

8

包丁の素材や構造に関する深い知識は、料理の質を一層高めるための探求心に繋がる。

Deep knowledge regarding the material and structure of kitchen knives leads to a spirit of inquiry for further enhancing the quality of cuisine.

探求心 (tankyūshin) means spirit of inquiry/curiosity.

1

包丁の鋼材に求められる特性は、硬度、靭性、耐食性の三要素が絶妙なバランスで共存することであり、これを実現するには高度な冶金技術が不可欠である。

The characteristics required for kitchen knife steel are the exquisite coexistence of three elements: hardness, toughness, and corrosion resistance, for which advanced metallurgical technology is indispensable.

靭性 (jinsei) means toughness.

2

包丁の研ぎにおける「刃付け」のプロセスは、分子レベルでの金属の挙動を理解し、微細な凹凸を制御する高度な職人技の粋を集めたものである。

The process of 'hazu ke' (edge setting) in kitchen knife sharpening is the culmination of advanced craftsmanship, understanding the behavior of metal at a molecular level and controlling minute irregularities.

刃付け (hazuke) means edge setting/sharpening.

3

包丁の柄と刃の接合部における「口金」の設計は、単なる装飾に留まらず、重心の最適化と衛生面での配慮という二律背反の要求を満たすための巧妙な工夫が凝らされている。

The design of the 'kuchigane' (ferrule) at the junction of the kitchen knife's handle and blade is not merely decorative, but incorporates ingenious contrivances to satisfy the conflicting demands of optimizing the center of gravity and ensuring hygiene.

口金 (kuchigane) means ferrule/metal collar.

4

包丁の材質選定から最終的な仕上げに至るまでの一連の工程は、素材のポテンシャルを最大限に引き出し、使用者との調和を生み出すための哲学的な探求でもある。

The entire process from the selection of kitchen knife materials to the final finishing is also a philosophical exploration to maximize the material's potential and create harmony with the user.

調和 (chōwa) means harmony.

5

包丁の切れ味は、食材の組織を極めて低損傷で切断することを可能にし、それによって本来持つべき風味や栄養価を損なわずに調理することを保証する。

The sharpness of a kitchen knife enables the cutting of food tissues with extremely low damage, thereby guaranteeing preparation without compromising their inherent flavor and nutritional value.

低損傷 (teisonshō) means low damage.

6

包丁の製造における「焼き入れ」と「焼き戻し」の工程は、鋼材の結晶構造を緻密に制御し、理想的な硬度と靭性を両立させるための核心技術である。

The 'quenching' and 'tempering' processes in kitchen knife manufacturing are core technologies for meticulously controlling the steel's crystal structure and achieving a balance of ideal hardness and toughness.

焼き入れ (yakiire) means quenching, 焼き戻し (yakimodoshi) means tempering.

7

包丁の柄の形状や素材は、長時間の使用における疲労を軽減し、精密な作業を可能にするための人間工学的な配慮が不可欠である。

The shape and material of a kitchen knife's handle require ergonomic considerations to reduce fatigue during prolonged use and enable precise work.

人間工学的 (ningengakuteki) means ergonomic.

8

包丁の「切れ味」という概念は、単に鋭利さを示すだけでなく、食材の細胞構造への影響、風味の保持、そして調理者の感性といった多層的な意味合いを含んでいる。

The concept of a kitchen knife's 'sharpness' not only indicates keenness but also encompasses multi-layered meanings such as the impact on food's cellular structure, flavor retention, and the cook's sensibility.

感性 (kansei) means sensibility/sensitivity.

자주 쓰는 조합

包丁を研ぐ
包丁を使う
包丁を洗う
包丁をしまう
包丁の切れ味
新しい包丁
包丁を研ぎ直す
包丁の手入れ
包丁を握る
包丁の柄

자주 쓰는 구문

包丁で切る

— To cut with a kitchen knife.

この野菜は包丁で切ります。

包丁を研ぐ

— To sharpen a kitchen knife.

包丁を研ぐと、料理がもっと楽しくなります。

包丁を洗う

— To wash a kitchen knife.

使った包丁はすぐに洗ってください。

包丁をしまう

— To put away a kitchen knife.

子供の安全のために、包丁を高いところにしまいましょう。

包丁が切れない

— The kitchen knife is not sharp.

この包丁が切れないので、野菜を切るのに時間がかかります。

包丁を研ぎ直す

— To resharpen a kitchen knife.

切れ味が落ちてきたので、包丁を研ぎ直しました。

包丁の切れ味

— The sharpness of a kitchen knife.

この包丁の切れ味は抜群です。

包丁の柄

— The handle of a kitchen knife.

包丁の柄が滑りやすいので注意が必要です。

包丁を安全に使う

— To use a kitchen knife safely.

包丁を安全に使うための基本的なルールがあります。

包丁の手入れをする

— To maintain a kitchen knife.

包丁の手入れをしっかりすると、長く使えます。

자주 혼동되는 단어

包丁 vs ナイフ (naifu)

包丁 (hōchō) is specifically a kitchen knife, often implying Japanese craftsmanship. ナイフ (naifu) is a more general term for any knife, including Western-style ones or utility knives.

包丁 vs 刃物 (hamono)

包丁 (hōchō) is a specific type of 刃物 (hamono - bladed tool). 刃物 is a broader category that includes swords, utility knives, etc.

包丁 vs カッター (kattā)

A カッター (kattā) is a utility knife or box cutter, used for cutting boxes or other non-food items. It is distinct from a 包丁.

관용어 및 표현

"包丁を握る"

— To be in charge of cooking; to wield a knife (often implying skill or responsibility).

彼女は家庭でいつも包丁を握っている。

Neutral
"包丁研ぎの音"

— The sound of sharpening a knife; metaphorically, preparation or anticipation for a task.

新しいプロジェクトの開始を前に、社内には包丁研ぎの音が響いていた。

Figurative
"包丁udasareta (包丁を刺された)"

— To be stabbed with a knife (literal); metaphorically, to be deeply hurt or betrayed.

彼の裏切りは、まるで心の奥底に包丁を刺されたような痛みだった。

Figurative, strong emotion
"包丁とまな板"

— The essential tools for cooking; metaphorically, the fundamental elements of a task.

この仕事では、包丁とまな板のように、基本的なスキルが不可欠だ。

Figurative
"包丁の柄に手をかける"

— To prepare to use a knife; metaphorically, to be ready for action or conflict.

状況が悪化するのを見て、彼は包丁の柄に手をかけた。

Figurative, potentially aggressive
"包丁が鈍る"

— The knife's sharpness dulls; metaphorically, one's skills or senses become less sharp.

長期間の休息で、彼の剣の腕も包丁が鈍るように衰えてしまった。

Figurative
"包丁を研ぎ澄ます"

— To sharpen a knife to its keenest edge; metaphorically, to hone one's skills or focus intensely.

重要なプレゼンテーションのために、彼は知識を包丁を研ぎ澄ますように磨いた。

Figurative
"包丁で切るように"

— To cut cleanly and sharply; used to describe clear decisions or sharp remarks.

彼の言葉は、包丁で切るように的確だった。

Figurative
"包丁の先"

— The tip of the knife; metaphorically, the most critical or delicate part of a situation.

交渉は包丁の先のような綱渡りだった。

Figurative
"包丁を抜く"

— To draw a knife (literal); metaphorically, to prepare for a fight or to reveal a secret weapon.

彼は窮地に追い込まれると、隠していた包丁を抜くような手段に出た。

Figurative, potentially aggressive

혼동하기 쉬운

包丁 vs ナイフ (naifu)

Both refer to cutting tools.

<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> (hōchō) is specifically a Japanese kitchen knife, emphasizing culinary use and often traditional craftsmanship. ナイフ (naifu) is a broader term, a loanword from English, that can refer to any type of knife, including Western kitchen knives, utility knives, or even pocket knives. In a culinary context, <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is the more precise and culturally appropriate term for a Japanese kitchen knife.

この<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark>は刺身用です。 (Kono hōchō wa sashimi-yō desu.) - This kitchen knife is for sashimi. vs. 私は箱を開けるためにナイフを使いました。 (Watashi wa hako o akeru tame ni naifu o tsukaimashita.) - I used a knife to open the box.

包丁 vs 刃物 (hamono)

Both are related to cutting.

<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> (hōchō) is a specific type of kitchen knife. 刃物 (hamono) is a general term for any bladed object or cutting tool, which can include swords, knives, scissors, and other implements. Think of <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> as a specific category under the broader umbrella of 刃物.

この<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark>はよく切れます。 (Kono hōchō wa yoku kiremasu.) - This kitchen knife cuts well. vs. この店では様々な刃物を売っています。 (Kono mise de wa samazama na hamono o utte imasu.) - This shop sells various bladed tools.

包丁 vs カッター (kattā)

Both are cutting tools.

A <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> (hōchō) is exclusively a kitchen knife used for food preparation. A カッター (kattā) is a utility knife, box cutter, or craft knife, designed for cutting materials like cardboard, paper, or plastic, not typically for food. The blades and designs are fundamentally different.

この<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark>で野菜を刻みます。 (Kono hōchō de yasai o kizami-masu.) - I will chop vegetables with this kitchen knife. vs. 段ボールを切るのにカッターを使いました。 (Danbōru o kiru no ni kattā o tsukaimashita.) - I used a cutter to cut the cardboard.

包丁 vs 三徳包丁 (santoku bōchō)

Both are types of kitchen knives.

<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> (hōchō) is the general term for any kitchen knife. 三徳包丁 (santoku bōchō) is a specific type of <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> that is an all-purpose knife suitable for meat, fish, and vegetables. It's like the difference between 'car' and 'sedan'.

私は<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark>をいくつか持っています。 (Watashi wa hōchō o ikutsuka motte imasu.) - I have several kitchen knives. vs. この三徳包丁はとても使いやすいです。 (Kono santoku bōchō wa totemo tsukaiyasui desu.) - This Santoku knife is very easy to use.

包丁 vs 刀 (katana)

Both are Japanese cutting tools and share a kanji component.

<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> (hōchō) is a kitchen knife used for preparing food. 刀 (katana) refers to a Japanese sword, a weapon used for combat. While both are sharp blades, their purpose, design, and cultural context are vastly different.

この<mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark>で刺身を切ります。 (Kono hōchō de sashimi o kirimasu.) - I cut sashimi with this kitchen knife. vs. 侍は刀を腰に差していた。 (Samurai wa katana o koshi ni sashite ita.) - The samurai wore a sword at his waist.

문장 패턴

A1

Noun + は + ありますか？

包丁はありますか？ (Hōchō wa arimasu ka?) - Is there a kitchen knife?

A2

Noun + は + Adjective + です。

この包丁は鋭いです。 (Kono hōchō wa surudoi desu.) - This kitchen knife is sharp.

B1

Noun + を + Verb.

野菜を包丁で切ります。 (Yasai o hōchō de kirimasu.) - I cut vegetables with a kitchen knife.

B1

Noun + が + 必要です。

料理には良い包丁が必要です。 (Ryōri ni wa yoi hōchō ga hitsuyō desu.) - A good kitchen knife is necessary for cooking.

B2

Noun + の + Noun + は + Verb.

包丁の柄は木製です。 (Hōchō no e wa mokusei desu.) - The handle of the kitchen knife is wooden.

B2

Noun + を + 〜ために + Verb.

魚をさばくために、出刃包丁を使います。 (Sakana o sabaku tame ni, deba bōchō o tsukaimasu.) - I use a Deba knife to fillet fish.

C1

Noun + は + Noun + として + 知られています。

この包丁は、その切れ味の良さで知られています。 (Kono hōchō wa, sono kireaji no yosa de shirarete imasu.) - This kitchen knife is known for its excellent sharpness.

C1

Noun + を + Verb + ことは + Verb + ことです。

包丁を大切に使うことは、料理への敬意です。 (Hōchō o taisetsu ni tsukau koto wa, ryōri e no keii desu.) - Using a kitchen knife with care is respect for cooking.

어휘 가족

명사

包丁 (hōchō) - kitchen knife

관련

切る (kiru) to cut
研ぐ (togu) to sharpen
料理 (ryōri) cooking, dish
台所 (daidokoro) kitchen
刃 (ha) blade
무료 가입하고 모든 예문 보기

사용법

frequency

High

자주 하는 실수
  • Confusing <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> with general knives. → <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is specifically for kitchen use.

    While ナイフ (naifu) can refer to any knife, <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is reserved for culinary tools. Using <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> when referring to a box cutter would be incorrect.

  • Mispronouncing the long 'ō' sound. → Pronounce 'hō' and 'chō' with a long 'o' sound.

    Saying 'hocho' with short 'o's sounds different from the intended 'hō-chō'. This can lead to confusion with other words or simply sound unnatural.

  • Using <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> for non-food cutting. → Use terms like カッター (kattā) for utility knives.

    <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is for food. Using it to cut cardboard or open packages is inappropriate and incorrect.

  • Forgetting to use particles correctly. → Use particles like で (de) for instrument and を (o) for direct object.

    Saying '包丁切る' (hōchō kiru) is grammatically incomplete. It should be '包丁<strong>で</strong>切る' (hōchō <strong>de</strong> kiru - to cut <strong>with</strong> a knife) or '野菜を包丁<strong>で</strong>切る' (yasai o hōchō <strong>de</strong> kiru - to cut vegetables <strong>with</strong> a knife).

  • Not specifying knife type when needed. → Use specific names like 'Santoku bōchō' when precision is required.

    While <mark class='bg-violet-200 dark:bg-violet-800 px-0.5 rounded'>包丁</mark> is general, in a culinary discussion, referring to a 'Deba bōchō' for filleting fish is more accurate than just saying 'hōchō'.

팁

Distinguish 包丁 from other knives

Remember that 包丁 (hōchō) is specifically for kitchen use. For general knives, ナイフ (naifu) is common, and for utility cutters, カッター (kattā) is used. This distinction is important in Japanese.

Master the long 'ō' sound

The 'ō' in 包丁 is a long 'o' sound, like in 'go' but held longer. Practice saying 'hō-chō' to ensure correct pronunciation.

Particles are key

Pay attention to the particles used with 包丁. For example, '包丁で切る' (hōchō de kiru - to cut with a knife) and '包丁が鋭い' (hōchō ga surudoi - the knife is sharp).

Respect for tools

In Japanese culture, tools like 包丁 are often treated with great respect. Learning about their maintenance and craftsmanship can deepen your understanding.

Context is crucial

The meaning and usage of 包丁 become clearer when you encounter it in contexts like cooking shows, recipes, or discussions about food preparation.

Learn specific types

Beyond the general term 包丁, learning names for specific types like Santoku (三徳), Deba (出刃), and Yanagiba (柳刃) will significantly enhance your culinary vocabulary.

Use it in sentences

Actively try to form sentences using 包丁 in various contexts, such as describing cooking actions or shopping for kitchenware.

Listen for 包丁

When listening to Japanese media related to food, actively listen for the word 包丁 and note how it's used by native speakers.

Describe your kitchen

Try writing a short paragraph describing the kitchen tools you own, including any 包丁 you might have, using Japanese.

Understand craftsmanship

Researching the art of Japanese knife making (包丁鍛冶 - hōchō kaji) can provide a deeper appreciation for the word 包丁 and its cultural significance.

암기하기

기억법

Imagine wrapping a large 'HŌ' (like a present!) around a sharp 'CHO'pping knife. The 'HŌ' signifies wrapping or encompassing, and the 'CHO' is the action of chopping. So, a knife that 'wraps around' and chops!

시각적 연상

Picture a chef elegantly wrapping a piece of food with a precise slice of a very sharp kitchen knife. The 'wrap' (hō) and the 'chop' (chō) are happening simultaneously.

Word Web

Kitchen tool Cutting Slicing Chopping Vegetables Meat Fish Sharpness Maintenance Culinary arts Japanese cuisine Santoku Deba Yanagiba Nakiri Handle Blade Steel Sharpening stone

챌린지

Try to describe a meal you prepared using the word 包丁 in Japanese. For example, 'I used my 包丁 to chop the onions for the curry.'

어원

The word 包丁 (hōchō) originates from Old Japanese. The kanji '包' (hō) historically meant 'to wrap' or 'to cover', but in this context, it likely relates to the action of cutting through or 'enveloping' the material being cut. The kanji '丁' (chō) refers to a tool for cutting or chopping. Therefore, the literal interpretation suggests a tool for cutting or chopping through something.

원래 의미: A tool for cutting.

Japonic

문화적 맥락

When discussing 包丁, it's important to remember its primary function is for preparing food. While some idioms involve violence, the general context is culinary. Avoid treating it as a weapon unless the context explicitly implies so.

In English-speaking countries, 'kitchen knife' is the standard term. While Western knives are common, there's a growing appreciation for Japanese knives due to their quality and specific designs.

The anime series 'Food Wars! (Shokugeki no Sōma)' often features chefs using specialized knives and discussing their qualities. Many Japanese cooking shows and documentaries highlight the craftsmanship of traditional 包丁 makers. High-end kitchenware stores worldwide often stock and promote Japanese 包丁.

실생활에서 연습하기

실제 사용 상황

Shopping for kitchenware

  • この包丁はいくらですか？
  • おすすめの包丁はありますか？
  • どんな種類の包丁がありますか？

Discussing cooking

  • この野菜は包丁で切ってください。
  • 包丁を研いでおきましょう。
  • この料理にはどの包丁が一番合いますか？

Home and family life

  • 子供が包丁で遊ばないように注意してください。
  • 新しい包丁を買いました。
  • 包丁の手入れは誰がしますか？

Professional kitchens/culinary schools

  • 包丁の使い方は基本中の基本です。
  • この包丁はプロ仕様です。
  • 安全な包丁の取り扱いについて学びましょう。

Reading recipes or cooking blogs

  • 包丁でみじん切りにします。
  • 食材を包丁で薄くスライスします。
  • 包丁の選び方について解説します。

대화 시작하기

"What kind of kitchen knife do you use most often at home?"

"Do you have any favorite brands of kitchen knives?"

"What's the most important thing to consider when buying a kitchen knife?"

"Have you ever tried sharpening your own kitchen knife?"

"What's your opinion on specialized kitchen knives versus all-purpose ones?"

일기 주제

Describe your ideal kitchen knife. What features would it have, and why?

Write about a time you struggled with a dull kitchen knife. How did it affect your cooking experience?

Reflect on the cultural significance of kitchen knives in Japan. How does it compare to your own culture?

Imagine you are a chef. Describe the specific kitchen knives you would use for preparing a multi-course Japanese meal.

Write a short story where a kitchen knife plays a central role, either for cooking or in a metaphorical sense.

자주 묻는 질문

10 질문

While there are many specialized types, the Santoku knife (三徳包丁 - santoku bōchō) is very popular for general home use in Japan. It's an all-purpose knife that can handle meat, fish, and vegetables effectively, making it a versatile choice for everyday cooking.

Proper maintenance involves washing the knife immediately after use with soap and water, drying it thoroughly to prevent rust, and storing it in a safe place like a knife block or sheath. Regular sharpening with a whetstone (砥石 - toishi) is also crucial to maintain its sharpness and longevity. Avoid putting it in the dishwasher, as the high heat and detergents can damage the blade and handle.

Yes, ナイフ (naifu) is understood and often used, especially for Western-style knives or in more general contexts. However, 包丁 is the more traditional and culturally specific term for a Japanese kitchen knife. If you are specifically referring to a Japanese culinary tool, 包丁 is preferred.

The main difference lies in their purpose and design. A 包丁 is a kitchen knife designed for preparing food, with blades optimized for slicing, chopping, and dicing. A 刀 (katana) is a Japanese sword, a weapon designed for combat, characterized by its curved, single-edged blade and often intricate craftsmanship. While both are sharp blades, their functions and cultural contexts are entirely different.

Yes, Japanese cuisine places great importance on using the right tool for the job. For example, the Deba knife (出刃包丁 - deba bōchō) is heavy and ideal for filleting fish, the Yanagiba knife (柳刃包丁 - yanagiba bōchō) is long and thin for slicing sashimi, and the Nakiri knife (菜切り包丁 - nakiri bōchō) is designed for efficiently chopping vegetables. The Santoku knife (三徳包丁 - santoku bōchō) is a versatile all-rounder.

The kanji '包' (hō) can mean 'to wrap' or 'to cover', and '丁' (chō) refers to a cutting tool. While the exact etymology is debated, it's generally understood to refer to a tool used for cutting or chopping through food, perhaps in the sense of 'enveloping' or 'cutting through' ingredients.

Extremely important. A sharp 包丁 is considered essential for precise cutting, which preserves the texture and flavor of ingredients. A dull knife can crush cells, leading to undesirable changes in taste and appearance. Japanese chefs often take great pride in the sharpness and maintenance of their knives.

No, 包丁 specifically refers to a kitchen knife used for preparing food. It's not typically used for utility knives, pocket knives, or swords. For those, other words like ナイフ (naifu), カッター (kattā), or 刀 (katana) would be more appropriate.

Common phrases include '包丁を使う' (hōchō o tsukau - to use a kitchen knife), '包丁を研ぐ' (hōchō o togu - to sharpen a kitchen knife), '包丁を洗う' (hōchō o arau - to wash a kitchen knife), and '包丁が切れない' (hōchō ga kirenai - the kitchen knife is not sharp).

Traditionally, cooking was often seen as women's work, but in modern Japan, both men and women are active in kitchens. Men often take on roles requiring more specialized skills or heavy-duty tasks, including the use of certain types of 包丁, and many professional chefs are men. However, the use of 包丁 itself is not gender-specific in contemporary home settings.

무료 가입하고 팁과 노트 보기

셀프 테스트 10 질문

/ 10 correct

Perfect score!

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