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Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

Maintenance[edit]

Traditionally, deba knives are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in stainless steel. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones.

References[edit]

Nancy Hachisu, Japanese Farm Food, Andrews McMeel Publishing, 2012, ISBN 9781449418298, page 17
Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha, 2006, ISBN 9784770030498, page 111
Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, ISBN 9781558321779, page 12

External links[edit]

Custom Pocket Knives

v t e Knives and daggers
List of daggers List of blade materials
Kitchen and table knives	Boning Boti Bread knife Butcher knife Butter knife Caidao Cheese knife Chef's knife Cleaver Electric knife Fillet knife Grapefruit knife Lame Mezzaluna Parmesan knife Pizza cutter Splayd Steak knife Tomato knife Japanese kitchen knives Deba bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri Unagisaki hōchō Usuba bōchō Yanagi ba
Other knives	Aircrew Survival Egress Knife Athame Balisong/Butterfly Ballistic Ballpoint pen knife Bayonet Boline Bolo Boot knife Bowie Cane knife Ceramic knife Clip point Combat knife Commander Corvo CQC-6 Deba bōchō Diving knife Drop point Fairbairn–Sykes fighting knife Gerber Mark II Ginsu Golok Gravity knife Guna Hacking knife Higonokami Hunting knife Husa knife Ivan's Knife Jacob's ladder Karambit Kard Kirpan Kitchen knife Kukri Laguiole knife Machete Mandau Marking knife Misericorde Mora knife Multi-tool Navaja Neck knife Nontron knife Opinel knife Palette knife Pantographic knife Parang Penknife Penny knife Pesh-kabz Pirah Pocketknife Phurba Putty knife Puukko Rampuri Resolza Sabatier Sami knife SARK Scalpel Seax Sgian dubh Sharpfinger Sheath knife Shiv Sliding knife Smatchet SOG Knife Straight razor Strider SMF Survival knife Swiss Army knife Switchblade Taping knife Throwing knife Trench knife Tumi Ulu Utility knife Warrior knife Wedung X-Acto Yarara Parachute Knife Yatagan
Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Janbiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives OLFA Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

Retrieved from "https://en.wikipedia.org/w/index.php?title=Deba_bōchō&oldid=1218401896"

Category:

Japanese kitchen knives

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@@ Line 1: / Line 1: @@
+{{short description|Japanese kitchen knives}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
+{{No footnotes|date=October 2017}}
-[[File:DebaBocho.Cleaver.Japan.jpg|thumb|200px|''Deba bōchō'' of different sizes.]]
-[[File:Japanese knife blade types B.svg|right|thumb|250px|(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.]]
+[[File:DebaBocho.Cleaver.Japan.jpg|thumb|''Deba bōchō'' of different sizes.]]
-'''''Deba bōchō''''' ([[:ja:出刃包丁|出刃包丁]], literally: pointed carving [[knife]]) are Japanese style [[kitchen]] carvers primarily used to cut [[fish]], though also used when cutting [[meat]]. They come in different sizes, sometimes up to 30&nbsp;cm (12&nbsp;inches) in length. The deba bōchō first appeared during the [[Edo period]] in [[Sakai, Osaka|Sakai]]. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel, which may be dishwasher safe. The carbon steel blades, however, can be sharpened into a sharper cutting edge.
+[[File:Japanese knife blade types B.svg|thumb|(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.]]
+{{Nihongo||[[:ja:出刃包丁|出刃包丁]]|'''Deba bōchō'''|"pointed carving [[knife]]"|lead=yes}} are Japanese style [[kitchen knives]] primarily used to cut [[Fish as food|fish]], though also used when cutting [[meat]]. They come in different sizes, sometimes up to 30&nbsp;cm (12&nbsp;inches) in length. The deba bōchō first appeared during the [[Edo period]] in [[Sakai, Osaka|Sakai]]. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
-The deba is not intended for chopping large diameter bones.
+==Maintenance==
+Traditionally, deba knives are made of [[carbon steel]], which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in [[stainless steel]]. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones.
 ==See also==
-*[[Japanese cutlery]]
+*[[Japanese kitchen knife]]
 *[[List of Japanese cooking utensils]]
 ==References==
 {{Reflist}}
-* Hiroko Shimbo, [https://books.google.com/books?id=43puKgiAK2YC&pg=PA12 The Japanese Kitchen: 250 Recipes in a Traditional Spirit] - Harvard Common Press, 2000, ISBN 9781558321779, page 12
+* Nancy Hachisu, [https://books.google.com/books?id=FUKBik7ONf8C&pg=PA17 Japanese Farm Food], Andrews McMeel Publishing, 2012, {{ISBN|9781449418298}}, page 17
-* Nancy Hachisu, [https://books.google.com/books?id=FUKBik7ONf8C&pg=PA17 Japanese Farm Food], Andrews McMeel Publishing, 2012, ISBN 9781449418298, page 17
+* Shizuo Tsuji, [https://books.google.com/books?id=fby2Er0seMMC&pg=PA111 Japanese Cooking: A Simple Art],  Kodansha, 2006, {{ISBN|9784770030498}}, page 111
-* Shizuo Tsuji, [https://books.google.com/books?id=fby2Er0seMMC&pg=PA111 Japanese Cooking: A Simple Art],  Kodansha, 2006, ISBN 9784770030498, page 111
+* Hiroko Shimbo, [https://books.google.com/books?id=43puKgiAK2YC&pg=PA12 The Japanese Kitchen: 250 Recipes in a Traditional Spirit] - Harvard Common Press, 2000, {{ISBN|9781558321779}}, page 12
+==External links==
-{{Knives}}
+*[https://www.shieldon.net/ Custom Pocket Knives]
+{{Knives}}
+{{Japanese food and drink}}
 {{DEFAULTSORT:Deba bocho}}
 [[Category:Japanese kitchen knives]]

Latest revision as of 14:31, 11 April 2024

Maintenance[edit]

See also[edit]

References[edit]

External links[edit]