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A diagram of a katana and koshirae with components identified. Fuchi (縁): The fuchi is a hilt collar between the tsuka and the tsuba.; Habaki (鎺): The habaki is a wedge-shaped metal collar used to keep the sword from falling out of the saya and to support the fittings below; fitted at the ha-machi and mune-machi which precede the nakago.
A scabbard is a sheath for holding a sword, dagger, knife, or similar edged weapons. Rifles and other long guns may also be stored in scabbards by horse riders for transportation. Military cavalry and cowboys had scabbards for their saddle ring carbines and rifles for transportation and protection.
The company also manufactured marlinspikes, surgical scalpels, and a folding knife/spoon combination for the Red Cross in those years. In the 1920s, the knife manufacturer introduced stainless steel to its production, and started making collectible character knives, which honoured famous people such as George Washington, [4] Babe Ruth, [5] and ...
A sheath knife is a fixed-bladed knife that fits into a sheath, by tradition usually of leather, now often of other material such as nylon or kevlar. The sheath is used to protect the knife and act as a carrier. Most importantly, the sheath protects the person carrying the knife (e.g. in the pocket or hanging on the belt) from potentially ...
A knife rest is a piece of kitchenware used to rest a used knife without touching the table, preventing cooking fluids from getting onto tables. Similar tools are the chopstick rest , spoon rest , and spoon and chopstick rest used in Asian cuisine.
Fillet knife: A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking Flour sifter: Blends flour with other ingredients and aerates it ...