-
Nakiri bōchō (菜切り包丁, translation:
knife for
cutting greens) and
usuba bōchō (薄刃包丁, thin knife) are ****anese-style
vegetable knives. They
differ from the...
-
Sashimi bōchō,
literally "sashimi knife" is a type of long, thin
kitchen knife used in ****anese
cuisine to
prepare sashimi (sliced raw fish or
other seafood)...
-
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...
-
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, 'three
virtues knife' or 'three uses knife') or
bunka bōchō (文化包丁) is a general-purpose
kitchen knife originating in...
- Deba
bōchō (****anese: 出刃包丁) are ****anese
style kitchen knives primarily used to cut fish,
though also used when
cutting meat. They come in
different sizes...
- ****anese
kitchen knives Deba
bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri
Unagisaki hōchō
Usuba bōchō Yanagi ba
Other knives Aircrew...
- 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...
- Most
knives are
referred to as hōchō (****anese: 包丁/庖丁) or the
variation -
bōchō in
compound words (because of rendaku) but can have
other names including...
- one. In ****anese cutlery, the main
cleaver used is the light-duty deba
bōchō,
primarily for
cutting the head off fish. Side knife, a
woodworking tool...
