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...

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...

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...

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...

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...

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...

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...

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...

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...

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...