enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Japanese kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Japanese_kitchen_knife

   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 ...

3. Nakiri bōchō - Wikipedia

   en.wikipedia.org/wiki/Nakiri_bōchō

   A 165 mm nakiri made from hammered Damascus steel, with a wa-shiki (Japanese-style) handle (a) Kataba edge for right-hand use — (b) Ryōba double bevel edge — (c) Kataba edge for left-hand use. (The sample knife is a deba bōchō) Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit ...

4. Usuba bōchō - Wikipedia

   en.wikipedia.org/wiki/Usuba_bōchō

   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.

5. Santoku - Wikipedia

   en.wikipedia.org/wiki/Santoku

   A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...

6. List of Japanese cooking utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_Japanese_cooking...

   Deba bōchō: kitchen carver for meat and fish; 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 ...

7. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   Debas have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to 30 centimetres (12 inches) in length and 10 millimetres (0.4 inches) thick — but usually considerably shorter, normally between 12 and 20 cm (5 and 8 in) long with a blade between 5 and 7 mm (0.2 and 0.3 in) thick.