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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 ...
Art of Miyabi on the Heian period. The Tale of Genji Art of Miyabi on the Muromachi period. (Kinkaku-ji in Kyoto) Miyabi (雅) is one of the traditional Japanese aesthetic ideals, though not as prevalent as Iki or Wabi-sabi. In modern Japanese, the word is usually translated as "elegance," "refinement," or "courtliness" and sometimes to a ...
Debas have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to 30 centimetres (12 inches) in length and 10 millimetres (0.4 inches) thick — but usually considerably shorter, normally between 12 and 20 cm (5 and 8 in) long with a blade between 5 and 7 mm (0.2 and 0.3 in) thick.
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Pages in category "Japanese kitchen knives" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. *
Japanese kitchen knives (10 P) Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent ...