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The kyoketsu-shoge (Japanese: 距跋渉毛, lit. "long-distance wandering hair" [1]) is a double-edged blade, with another curved blade attached near the hilt at a 45–60 degree angle. This is attached to approximately 10 to 18 feet (3–5 m) of rope, chain, or hair which then ends in a large metal ring.
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.
Nagamaki (長巻, "long wrapping"): A sword with an exceptionally long handle, usually about as long as the blade. The name refers to the length of the handle wrapping. [1] Naginata (なぎなた, 薙刀): A polearm with a curved single-edged blade. Naginata mounts consist of a long wooden pole, different from a nagamaki mount, which is shorter ...
The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2] Besides the standard version as shown in the picture, there are many other local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. [2]
Hōchō, Japanese kitchen knives in Tokyo. 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 ...
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 ...