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  2. Caidao - Wikipedia

    en.wikipedia.org/wiki/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.

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    Other knife sets can set you back anywhere from $50 to $1,000 (yup, it's true). But you can grab this smartly designed, color-coded collection that's backed by a lifetime warranty for 65% off.

  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. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. Colander: Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic or metal.

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  7. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    The standard Japanese knife set, essential to Washoku (和食 Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives include: Shobu-bōchō — 刺身 — three main sashimi knifes: Yanagi-ba — 柳刃 — (lit: "willow blade"). The most popular knife for cutting fish, also known as shobu-bōchō ...

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