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A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry , meat , and fish . Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade.
This knife is a variant of the santoku, but instead of the sheep's foot tip, it has a "k-tip", also called a "reverse tanto". [citation needed] Nakiri — 菜切 — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
This page was last edited on 14 November 2020, at 19:21 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A selection of various knife types found in a domestic kitchen. 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 ...
A compromise between the two companies gave Victorinox the right to advertise as the Original Swiss Army Knife, while Wenger laid claim to the title of Genuine Swiss Army Knife. Victorinox took over Wenger in 2005. [9] Swiss Army knives are widely used outside the army (and civil sales represent most of the turnover [13]). They are multi ...