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2. 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.

3. Yanagi ba - Wikipedia

   en.wikipedia.org/wiki/Yanagi_ba

   Yanagiba (front face) Yanagiba (back face) (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use.. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine.

4. Usuba bōchō - Wikipedia

   en.wikipedia.org/wiki/Usuba_bōchō

   An usuba knife (a) Kataba edge for right-hand use — (b) Ryōba double bevel edge — (c) Kataba edge for left-hand use. (The sample knife is a deba bōchō) Usuba bōchō with an Osaka-style blade (left) and Tokyo-style blade (right)

5. List of Japanese cooking utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_Japanese_cooking...

   Deba bōchō: kitchen carver for meat and fish; Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers; Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna

6. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   Deba bōchō of different sizes (a) Kataba edge for right-hand use — (b) Ryōba double bevel edge — (c) Kataba edge for left-hand use. (The sample knife is a deba bōchō) ...

7. Aritsugu - Wikipedia

   en.wikipedia.org/wiki/Aritsugu

   Aritsugu store in Nishiki Market, Kyoto, Japan Identifying text on an Aritsugu blade. Aritsugu is a Japanese knife and cooking utensil producer and store, founded by Fujiwara Aritsugu in 1560.