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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 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 ...
The Sami knife has a long, wide, and strong blade that is suited for light chopping tasks such as de-limbing, cutting small trees for shelter poles (See lavvu), brush clearing, bone breaking and butchering tasks, [1] and is sometimes used as a substitute for an axe for chopping and splitting small amounts of firewood from standing dead trees—an essential ability when all dead and fallen wood ...
When it comes to chopping veggies, cutting fruit or slicing meat, having a fantastic knife makes all the difference. ...
In 1986 Scott & Fetzer was purchased by Berkshire Hathaway of Omaha, NE, an insurance holding company and the Quikut and Ginsu brand knife production moved to a new plant in Walnut Ridge, Arkansas in 1972. [20] In 2013, Consumer Reports reviewed the Ginsu Chikara knife set in their comparison of fifty knife sets and rated it as their "Best Buy."
The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.
The use of a billhook is between that of a knife and an axe. It is often used for cutting woody plants such as saplings and small branches, for hedging and for snedding (stripping the side shoots from a branch). [3] In France and Italy it is widely used for pruning grape vines.