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Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
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Download QR code; Print/export Download as PDF; Printable version; ... Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total.
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During this period Aritsugu switched its primary production from swords to the pointed knives that were used to carve statues of Buddha. [4] In the late 19th century Meiji period, there was strong growth in demand for kitchen knives and cooking utensils developing in Japan because of stable government and improved living conditions. Aritsugu ...