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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.
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 ]
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.
TL;DR: As of Sept. 24, you can get a set of Seido™ Japanese Master Chef Knives for just $89.99 instead of $249 — that's a 63% discount.Whether you’re brand new in the kitchen or an old pro ...
Japanese kitchen knives (10 P) Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent ...
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, sashimi [raw fish] bōchō [knife]) used to slice fish for sashimi and nigirizushi.