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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.
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.
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 ...
TL;DR: As of April 21, you can cut 58% off the price of the Ryori Shefu Set of Japanese Folded Steel Chef Knives. Grab a set of five for just $249.99 instead of $599.When it comes to slicing and ...
The Santoku is a generalist utility knife has a straighter edge than a chef's knife, with a blunted sheep's foot-tip blade and a thinner spine, particularly near the point. A more modern 20th century style of knife, it combines the best traits of three other Japanese knives: the deba bōchō, nakiri bōchō, and gyūtō bōchō. From 12 to 18 ...
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