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Edo-style knives are typically shorter with a square tip used for horizontal cuts, rendering a more robust working knife. The standard Japanese knife set, essential to Washoku (和食 Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives include: Shobu-bōchō — 刺身 — three main sashimi knifes:
These premium knives are handcrafted in the Japanese tradition by blacksmiths who have 200 years' experience! The set includes: • 8" chef's knife — for general needs, including cutting meat ...
Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife
Pages in category "Japanese kitchen knives" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. *
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