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Nakiri bōchō are knives for home use, and sometimes have a black finished, or Kurouchi, blade. The cutting edge is angled from both sides, called ryōba in Japanese. This makes it easier to cut straight slices. Usuba bōchō are vegetable knives used by professionals. They differ from the nakiri bōchō in the shape of the cutting edge.
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 swords. [1]
Al Mar Knives. Al Mar Knives is a production knife company headquartered in Tualatin, Oregon, United States. Al Mar Knives was established in 1979 by Al Mar, and has a reputation for making tactical knives of innovative design. While headquartered in the United States, Al Mar knives were made in Seki City of Japan from 1979 to 2019.
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 ...
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
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.