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The general blade size range is from 12 to 18 cm (5 to 7 in) Gara-suki — A thicker version of the hone-suki, capable of cutting through chicken bones. Hamo-kiri — (lit: pike conger cutter). It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size ...
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge, with no or virtually no curve, suitable for cutting all the way to the cutting board without the ...
Tantō or "Kitchen knife" Masamune (庖丁正宗, Hōchō Masamune) # Unsigned Masamune: The name "Kitchen knife" refers to the unusually short and wide shape of the knife. In addition to this item, there are two other national treasure "kitchen knives" by Masamune. Kamakura period, around Shōō to Karyaku eras (1288–1328) 21.7 cm (8.5 in)
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.
While the straight tip on the "American tanto" is identical to traditional Japanese fukura, two characteristics set it apart from Japanese sword makes: The absolute lack of curve only possible with modern tools, and the use of the word "tanto" in the nomenclature of the western tribute is merely a nod to the Japanese word for knife or short ...