Nakiri bōchō
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Nakiri bōchō (
Nakiri bōchō are knives for home use, and sometimes have a black finished, or Kurouchi, blade. The cutting edge is angled from both sides, called
Usuba bōchō are vegetable knives used by professionals. They differ from the Nakiri bōchō in the shape of the cutting edge. While the nakiri bōchō is sharpened from both sides, the usuba bōchō is sharpened only from one side, a style known as kataba in Japanese. The highest quality kataba blades have a slight depression on the flat side. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryōba used for nakiri bōchō, but requires more skill to use. The sharpened side is usually the right side for a right hand use of the knife, but knives sharpened on the left side are available for left hand use. The usuba bōchō is heavier than a nakiri bōchō, although still much lighter than a deba bōchō.[2]
See also
- Japanese kitchen knives
- List of Japanese cooking utensils
References
- ^ http://www.knife-making-supplies.net/japanese-kitchen-knives.html Japanese Kitchen Knives
- ^ "Kind and History of Hocho". Archived from the original on 2009-05-13. Retrieved 2008-04-26.