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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 ...
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 ...
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This set includes a bread knife, a 6.5-inch Nakiri knife, a 5-inch utility knife, a 3.5-inch paring knife, four steak knives and kitchen shears. There are two other colors, but the teal (pictured ...
Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife
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 cleaver, a small paring knife, and a bread knife.