Abstract
The kitchen knife for SASHIMI with long blade has an ability to cut a fillet offish with much moisture and fat which make cutting difficult. In this paper, the cutting process using a kitchen knife is examined and clarified the effect of long sliding along the cutting edge on cutting force and cutting surface. In cutting tests, test knife is made like knife for SASHIMI and for using with test machine. And that cut expanded polystyrene and urethane on some horizontal cutting speeds. Results are as follows: (1) In cutting test using expanded polystyrene, in case of faster horizontal cutting speed, vertical cutting force is small and well-cutting is got. (2) In cutting test using urethane, test knife can cut or not is divided by horizontal cutting speed.
