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  2. Nagamaki - Wikipedia

    en.wikipedia.org/wiki/Nagamaki

    Nagamaki, 135 cm (53 in) koshirae, 130 cm (51 in) from tsuka to tip, 50 cm (20 in) tang, 68 cm (27 in) tsuka, 60 cm (24 in) cutting edge The nagamaki ( 長巻 , "long wrapping") is a type of traditionally made Japanese sword ( nihontō ) [ 1 ] [ 2 ] with an extra long handle, used by the samurai class of feudal Japan.

  3. Cutting board - Wikipedia

    en.wikipedia.org/wiki/Cutting_board

    A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and

  4. Udon kiri - Wikipedia

    en.wikipedia.org/wiki/Udon_kiri

    To make soba or udon the dough is flattened and folded, and then cut with the menkiribocho to produce long rectangular noodles. For this purpose the menkiribocho has a straight and long cutting edge to cut the noodles straight to the board. The knife is usually heavy to aid in the cutting of the noodles, usually with a slight forward motion.

  5. Quarter sawing - Wikipedia

    en.wikipedia.org/wiki/Quarter_sawing

    Quarter-sawn boards have greater stability of form and size with less cupping (compared to flatsawn boards), shrinkage across the width, shake and splitting, and other good qualities. [1] In some woods such as oak , the wood grain produces a decorative effect which shows a prominent ray fleck, while sapele is likely to produce a ribbon figure .

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  7. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm) Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes; Mincing; very finely divided into uniform pieces

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