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Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis (to make zoodles), potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta.
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge, with no or virtually no curve, suitable for cutting all the way to the cutting board without the ...
Generally, a typical Japanese kitchen will have at least a basic range of: a traditional set of three single-bevelled knives: deba (fish preparation knife) usuba (or else a double-bevelled nakiri — vegetable chopper) yanagi-ba (or else a double-bevelled suji-hiki — slicer) a petty knife (kitchen utility / parer) a generalist multi-purpose ...
Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers; 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
For a record label, see Kitchenware Records Various kitchen utensils on a kitchen hook strip. From left: – Pastry blender and potato masher – Spatula and (hidden) serving fork
Kezuriki – Japanese version, used to shave katsuobushi, dried blocks of skipjack tuna. Meat slicer – a tool used to slice meats and other deli products. Microplane – used for the grating of various food items. Microtome – the laboratory-grade equivalent, for much finer slicing thicknesses. Oroshigane – graters used in Japanese cooking.