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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.
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]
The santoku knife design originated in Japan, where traditionally a deba knife is used to cut fish, a gyuto knife is used to cut meat, and a nakiri knife is used to cut vegetables. This knife was created in the 1940s to combine the three virtues of each of these traditional knives into one universal generalist knife — the santoku bōchō. [1]
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between 20 cm (8 in) and 35 cm (14 in) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [1] These knives are available with or without a granton fluted blade.
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").
Usually smaller and lighter than butcher's blocks, generally made from wood or plastic. Dough scraper: Bench scraper, Scraper, Bench knife: To shape or cut dough, and remove dough from a worksurface Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware: Varies