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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.
Chef Burgess has been known to dabble with German lines such as Trident and Wusthof, especially with butchering and meat cutting, he also enjoys using Japanese brands as well.
From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans. [1]
This is a boning butchering knife used for cattle to cut hanging meat from the bone with a pointed tip and a short height which allows the user to turn to cut along bone, connective tissue or fat. The general size is 15 centimetres (6 inches). Katsuobushi-kiri — 鰹節切 — (lit: "bonito-cutter").
A knife block ranks at no. 7 on the “germiest items in the kitchen” list (just below the refrigerator meat drawer), according to a household germ study performed by the public safety group NSF ...
Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.