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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 ...
Woodcarver at work Wood sculpture made by Alexander Grabovetskiy. Wood carving (or woodcarving) is a form of woodworking by means of a cutting tool (knife) in one hand or a chisel by two hands or with one hand on a chisel and one hand on a mallet, resulting in a wooden figure or figurine, or in the sculptural ornamentation of a wooden object.
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.
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 ...
Japanese lacquerware is closely entwined with wood and bamboo work; the base material is usually wood, but bamboo (藍胎, rantai) or linen (乾漆, kanshitsu) can also be used. [11] [10] The different techniques used in the application and decoration of lacquer are: [11] [10] Urushi-e (漆絵), which is the oldest and most basic decorative ...
Kamakura-bori (鎌倉彫) is a form of lacquerware from Kamakura, Japan. It is made by carving patterns in wood, then lacquering it with layers of color. It is then polished. In the Kamakura period (1185 –1333), carved lacquer from the Song dynasty of China was imported to Japan by Chin Na-kei (or Chin
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