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The kukri (English: / ˈ k ʊ k r i /) [2] or khukuri (Nepali: खुकुरी, pronounced) is a type of knife or short sword with a distinct recurve in its blade that originated in the Indian subcontinent. It serves multiple purposes as a melee weapon and also as a regular cutting/chopping tool throughout most of South Asia.
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Meridian Elite 10-inch Traditional Chef’s Knife. Although this technically isn’t a bonafide carving knife, this 10-inch chef's knife can easily slice through large cuts of meat and take care ...
Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. Khorkhog meal. Served in a restaurant in Ulaanbaatar. Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains ...
The Yellow Chronicle also reports that the Oirats were prohibited to eat meat with knives after Mandukhai's conquest. Anthropologist Jack Weatherford considered such a prohibition unlikely to have been an actual law. He suggested that after the conquest, Mandukhai may have temporarily confiscated the weapons of the Oirats, including their knives.
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between 20 cm (8 in) and 35 cm (14 in) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [1] These knives are available with or without a granton fluted blade.