A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized...
3 KB (290 words) - 15:20, 1 August 2024
The udonkiri (うどん切), sobakiri (そば切 or 蕎麦切り包丁), and kashikiri are a group of specialized knives used in the Japanese kitchen to make udon and soba noodles...
2 KB (183 words) - 15:21, 1 August 2024
The santoku bōchō (Japanese: 三徳包丁, 'three virtues knife' or 'three uses knife') or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in...
7 KB (865 words) - 19:56, 13 August 2024
An unagisakihōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the...
1 KB (124 words) - 15:22, 1 August 2024
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba...
3 KB (319 words) - 00:49, 6 August 2024
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...
3 KB (369 words) - 15:15, 1 August 2024
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...
3 KB (385 words) - 01:11, 6 August 2024
to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can...
23 KB (3,200 words) - 03:04, 6 August 2024
chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 meaning 'Western chefs knife'. The santoku 'three-virtue' knife is a style...
12 KB (1,603 words) - 21:38, 13 July 2024
Japan knife attack". BBC News. 28 May 2019. Retrieved 28 May 2019. "3万円近い高額の包丁を購入か 川崎20人殺傷事件". テレ朝news (in Japanese). tv asahi. ANN. 31 May 2019. Archived...
14 KB (1,123 words) - 20:43, 22 July 2024