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Caidao. A Chinese chef's knife — sometimes referred to as a Càidāo (Chinese: 菜刀, lit. "vegetable knife"), a Chinese knife, the rectangular-bladed, all-purpose chef’s knife used to prepare a variety of meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines.
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 bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a flat edge, with little or no ...
Hankotsu: This is a butchering knife used for cattle to cut hanging meat from the bone. The general size is 150 mm. Chuka bōchō (中華 包丁): (China kitchen knife) Commonly known as the Chinese chef’s knife, the chuka bōchō has a short handle, flat profile, and a tall blade used to gain mechanical advantage. The blade is usually ...
Boti. Chulesi, Boti, dao, da, aruvamanai, chulesi, pavshi, vili, morli or pirdai is a cutting instrument, [1] most prevalent in Nepal, Maharashtra, South India, Bihar, Pakistan and the Bengal region, [2] Bihar, Tripura, the Barak Valley of Assam. It is a long curved blade that cuts on a platform held down by the foot.
Length. 40–45 cm (16–18 in) The kukri (English: / ˈkʊkri /) [2] or khukuri (Nepali: खुकुरी, pronounced [kʰukuri]) is a type of knife or short sword with a distinct recurve in its blade that originated in the Indian subcontinent. It serves multiple purposes as a melee weapon and also as a regular cutting tool throughout most ...
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...