-
Sashimi bōchō,
literally "sashimi knife" is a type of long, thin
knife used in ****anese
cuisine to
prepare sashimi (sliced raw fish or
other seafood)...
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Nakiri bōchō (菜切り包丁, translation:
knife for
cutting greens) and
usuba bōchō (薄刃包丁, thin knife) are ****anese-style
vegetable knives. They
differ from the...
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Usuba bōchō (薄刃包丁, lit. thin knife) is the
traditional vegetable knife for the
professional ****anese chef. Like
other ****anese
professional knives, usuba...
- A
maguro bōchō (****anese: 鮪包丁, lit. "tuna knife"), or
maguro kiri
bōchō (鮪切り包丁, lit. "tuna cutter"), is an
extremely long,
highly specialized ****anese...
- Deba
bōchō (****anese: 出刃包丁, "pointed
carving knife") are ****anese
style kitchen knives primarily used to cut fish,
though also used when
cutting meat...
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Bochō Yamamura (山村 暮鳥,
Yamamura Bochō,
January 10, 1884 –
December 8, 1924) was a ****anese writer, poet and songwriter.
Bochō was born
Tsuchida Hakkujū...
-
shorter hancho hocho.
Nakiri bocho and
usuba bocho are ****anese-style
vegetable knives. They
differ from the deba
bocho in
their shape, as they have a...
- The
Santoku bōchō (****anese: 三徳包丁; "three virtues" or "three uses") or
Bunka bōchō (文化包丁) is a general-purpose
kitchen knife originating in ****an. Its...
- soba
noodles respectively. The udon kiri is also
sometimes called menkiri bocho (麺切り包丁), and is
distinguished from the Soba and
Kashi kiri
knives by a blade...
- Yanagi-ba-
bōchō (柳刃包丁,
literally willow blade knife),
yanagi ba, or yanagi, is a long and thin
knife used in the ****anese cuisine. It is the
typical example...
