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Sashimi bōchō, 刺身 —
literally "sashimi knife" — is a type of long, thin
kitchen knife used in ****anese
cuisine to
prepare sashimi (sliced raw fish or...
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Nakiri bōchō (菜切り包丁, translation:
knife for
cutting greens) and
usuba bōchō (薄刃包丁 — lit. "thin knife") are ****anese-style
vegetable knives. They differ...
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Usuba bōchō (薄刃包丁 — lit. "thin
blade kitchen knife") is the
traditional vegetable knife for the
professional ****anese chef. Like
other ****anese professional...
- The
santoku bōchō (****anese: 三徳包丁, — lit. "three
virtues knife" or "three uses knife") or
bunka bōchō (文化包丁) is a general-purpose
kitchen knife originating...
- Deba
bōchō (****anese: 出刃包丁) — "fish-preparer" — are a
style of ****anese
kitchen knives primarily used to cut fish,
though are also used
occasionally in...
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Bochō Yamamura (山村 暮鳥,
Yamamura Bochō,
January 10, 1884 –
December 8, 1924) was a ****anese writer, poet and songwriter.
Bochō was born
Tsuchida Hakkujū...
- ****anese
kitchen knives Deba
bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri
Unagisaki hōchō
Usuba bōchō Yanagi ba
Other knives Aircrew...
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bevelled edge, a form
known as
kataba — used for
sashimi bōchō, deba
bōchō, and
usuba bōchō — with the
highest quality blades have a
slight depression...
- Yanagi-ba-
bōchō (柳刃包丁,
literally willow blade knife), Yanagiba, or yanagi, is a long and thin
knife used in the ****anese cuisine. It is the
typical example...
- ****anese
kitchen knives Deba
bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri
Unagisaki hōchō
Usuba bōchō Yanagi ba
Other knives Aircrew...
