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Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge, with no or virtually no curve, suitable for cutting all the way to the cutting board without the ...
Cutco is a brand of cutlery and kitchen accessories directly marketed to customers through in-home demonstrations by independent sales representatives who are mostly college students. [4] [5] More than 100 kitchen cutlery products are sold under the Cutco name, as well as a variety of kitchen utensils, cookware, sporting, and outdoor knives.
Cheese cutters are designed to cut soft, sticky cheeses (moist and oily), and accordingly do not have a large sharp-edged blade; compare to a cheese knife with holes in the blade. The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire (a "cheesewire") stretched across a supporting frame.
A selection of various knife types found in a domestic kitchen. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough ...
Knife and Chopstick Hybrid – Pointed and slightly curved tongs, which can be used like chopsticks or as a knife. Knork – A knife with a single tine, sharpened or serrated, set into the anterior end of the blade. Pastry fork – A fork with a cutting edge along one of the tines. Spifork - A utensil consisting of a spoon, knife, and fork. [8 ...
The gyūtō bōchō (牛刀 ぎゅうとう, — gyūtō) 'beef knife' is the Japanese term for a French (or Western) chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 literally meaning "Western chef's knife". The santoku 'three-virtue' knife is a style hybridized with traditional knives for more ...
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