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  2. 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.

  3. Kaiken (dagger) - Wikipedia

    en.wikipedia.org/wiki/Kaiken_(dagger)

    Japanese kaiken-style tantō A kaiken ( 懐剣 ) is a 20–25 cm (7.9–9.8 in) long, single or (very rarely) double-edged Japanese knife [ 1 ] usually without ornamental fittings housed in a plain but lacquered mount.

  4. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    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 ...

  5. Japanese swordsmithing - Wikipedia

    en.wikipedia.org/wiki/Japanese_swordsmithing

    Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.

  6. Knives in dirty places. Unwashed hands. Moldy malangas. Which ...

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  7. Category:Japanese knives - Wikipedia

    en.wikipedia.org/wiki/Category:Japanese_knives

    Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. H. Higonokami; Honyaki;

  8. Global (cutlery) - Wikipedia

    en.wikipedia.org/wiki/Global_(cutlery)

    Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.

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