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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 ...
These premium knives are handcrafted in the Japanese tradition by blacksmiths who have 200 years' experience! The set includes: • 8" chef's knife — for general needs, including cutting meat ...
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 ...
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 ...
Pages in category "Japanese kitchen knives" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. *
Japanese kitchen knives (10 P) Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent ...
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