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Gyūtō bōchō — 牛刀 — (lit: "beef-knife"). This is the Japanese word, for a regular Western chef's knife, used outside of Japan, for the Japanese versions of the knife type. Used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife.
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.
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. Usuba characteristically have a straight edge, with little or no curve, and are wide or tall blade in height, to allow knuckle clearance when chopping on a cutting board.
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The santoku knife design originated in Japan, where traditionally a deba knife is used to cut fish, a gyuto knife is used to cut meat, and a nakiri knife is used to cut vegetables. This knife was created in the 1940s to combine the three virtues of each of these traditional knives into one universal generalist knife — the santoku bōchō. [1]
Best of all, this stylish and sharp knife makes quick work of large cuts of meat as well as delicate sushi. Customers report the blade holds its edge and the smooth blade is easy to sharpen and hone.
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