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Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
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
Edo-style knives are typically shorter with a square tip used for horizontal cuts, rendering a more robust working knife. The standard Japanese knife set, essential to Washoku (和食 Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives include: Shobu-bōchō — 刺身 — three main sashimi knifes:
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 ...
Diners usually eat khorkhog with their fingers, although knives may be used to slice the meat off the bone. The dish is said to be a relatively modern, 20th-century invention, dating back to the time of the Soviet Union's military presence in Mongolia, when Mongolians began cooking with cast-off Red Army water jugs.
Japanese Type 30 bayonet (made between 1894 and 1945), an example of a straight-edged sword bayonet.. Sword bayonets originated for use with muzzle-loading rifles. A typical example of an early sword bayonet is the 58 centimetre (23 inch) blade variety designed for the Infantry rifle, later called the Baker rifle of the Napoleonic era British Army.
Japanese kaiken-style tantō A kaiken ( 懐剣 ) is a 20–25 cm (7.9–9.8 in) long, single or (very rarely) double-edged Japanese knife [ 1 ] usually without ornamental fittings housed in a plain but lacquered mount.
Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.