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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 ...
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John Taylor founded a knife and edge tools firm around the year 1820 in St. Phillip's Road in the Netherthorpe area of the city. In 1838 Taylor applied for and was granted the Eye Witness trademark for his goods, it is said he chose it after being inspired by the line "No eye hath seen such" from Shakespeare's Henry IV, Part 1.
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
udonkiri. The udonkiri (うどん切), sobakiri (そば切 or 蕎麦切り包丁), and kashikiri are a group of specialized knives used in the Japanese kitchen to make udon and soba noodles respectively.
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