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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.
A stainless-steel boning knife. A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it ...
In 1966, SOG ordered 1,200 sterile knives with six-inch blades and black sheaths and in March of the following year an additional lot of 3,700 was ordered. [2] This second lot was serial numbered for accountability purposes and was designated "Knife, indigenous, hunting, 6 in (150 mm) blade, w/black sheath and whetstone". [ 2 ]
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
[3] [4] WÜSTHOF is one of the leading manufacturers of chef's knives. [5] [6] WÜSTHOF's Classic and Grand Prix series have been recognized as top-rated knife series by Consumer Reports. [7] [8] WÜSTHOF knives are only made in Solingen, Germany, [9] where around 400 of the company's 480 employees work. [10] [2] [1] WÜSTHOF's trademark is a ...
The SwissCard is roughly the size of a business card, typically with a small pair of scissors, a short non-folding knife, a small file with a screwdriver point, a plastic toothpick, tweezers, a slim ballpoint pen, and a straight pin, housed in a hard plastic case of 82 × 54.5 x 4.5 mm in size, with an inch ruler on one side and metric ...
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