A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō (鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese... 3 KB (292 words) - 14:33, 11 April 2024 |
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its... 6 KB (824 words) - 15:50, 26 January 2024 |
The udon kiri (うどん切), soba kiri (そば切 or 蕎麦切り包丁), and kashi kiri are a group of specialized knives used in the Japanese kitchen to make udon and soba noodles... 2 KB (197 words) - 14:34, 11 April 2024 |
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the... 3 KB (329 words) - 14:32, 11 April 2024 |
An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the... 1 KB (125 words) - 14:30, 11 April 2024 |
Japan knife attack". BBC News. 28 May 2019. Retrieved 28 May 2019. "3万円近い高額の包丁を購入か 川崎20人殺傷事件". テレ朝news (in Japanese). tv asahi. ANN. 31 May 2019. Archived... 14 KB (1,123 words) - 18:31, 4 April 2024 |
to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can... 22 KB (3,059 words) - 14:48, 11 April 2024 |
chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 meaning "Western Chefs Knife". The Santoku "three-virtue" knife is a style... 9 KB (1,209 words) - 01:53, 9 April 2024 |
Usuba bōchō (薄刃包丁, lit. thin knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba... 3 KB (389 words) - 23:09, 1 September 2022 |