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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. This allows them to move easily along the backbone and ...
The đàn tranh (Vietnamese: [ɗâːn ʈajŋ̟], 彈 箏) or đàn thập lục[1] is a plucked zither of Vietnam, based on the Chinese guzheng, from which are also derived the Japanese koto, the Korean gayageum and ajaeng, the Mongolian yatga, the Sundanese kacapi and the Kazakh jetigen. It has a long soundbox with the steel strings, movable ...
Từ điển bách khoa Việt Nam ( lit: Encyclopaedic Dictionary of Vietnam) is a state-sponsored Vietnamese-language encyclopedia that was first published in 1995. It has four volumes consisting of 40,000 entries, the final of which was published in 2005. [1] The encyclopedia was republished in 2011. It is the first state encyclopedia of the ...
Flag of the Vietnamese Revolutionary Army [15] during the Yên Bái mutiny. The Việt Nam Quốc Dân Đảng (VNQDĐ) was formed at a meeting in Hanoi on December 25, 1927, with Nguyen Thai Hoc as the party's first leader. [8] It was Vietnam's first home-grown revolutionary party, established three years before the Indochinese Communist Party ...
Pétrus Ký. Trương Vĩnh Ký (chữ Hán: 張永記; 6 December 1837 – 1 September 1898), known as Pétrus Ký and Jean-Baptiste Pétrus, was a Vietnamese scholar whose publications helped improve understanding between colonial Vietnam and Europe. His works helped popularize the Vietnamese alphabet, chữ Quốc ngữ, leading to its ...
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. [1] Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which is always symbolizing, respectively, the ...
Caidao. A Chinese chef's knife — sometimes referred to as a Càidāo (Chinese: 菜刀, lit. "vegetable knife"), a Chinese knife, the rectangular-bladed, all-purpose chef’s knife used to prepare a variety of meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines.
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
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