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Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. [1]
Japanese swordsmithing. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons (nihonto) [1][2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow).
Kaiken (dagger) Kaiken. (dagger) 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.
These knives do not require as much room to cut. These are the most popular knives in most Japanese homes. The general size ranges from 165 mm to 180 mm. [7] [6] Bunka bōchō (文化 包丁): (cultural kitchen knife). This knife is a variant of the santoku, but, it has a k-tip", (also called a reverse tanto"), instead of the sheepsfoot tip.
kōgai (笄) – a skewer for the owner's hair-do, carried in a pocket of the scabbards of katana and wakizashi on the side opposite of the kozuka. [33] [34] kogatana (小刀) – any knife, particularly a small utility knife carried in a pocket of the scabbards of katana and wakizashi. ko-itame-hada (小板目肌) – see itame-hada. [35]
Yanagi ba. (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimibōchō (Japanese: 刺身包丁 ...