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A pair of Japanese kitchen knives — *Santoku* on the left, and *nakiri* on the right

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 deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push.^[1] These knives are also much thinner. While the deba bōchō is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bōchō and the usuba bōchō have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.

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 ryōba in Japanese. This makes it easier to cut straight slices.

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]

References[edit]

^ 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.

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=Nakiri_bōchō&oldid=1218402086"

Category:

Japanese kitchen knives

Hidden categories:

@@ Line 1: / Line 1: @@
+{{short description|Japanese knife for cutting vegetables}}
 {{refimprove|date=October 2011}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
@@ Line 4: / Line 5: @@
 [[File:Japanese knife blade types B.svg|right|thumb|300px|(a) ''[[Kataba]]'' edge for right hand use (b) ''[[Ryōba]]'' edge (c) ''Kataba'' edge for left hand use. (The sample knife is a ''deba bōchō'' knife)]]
-'''''Nakiri bōchō''''' ([[:ja:菜切り包丁|菜切り包丁]], translation: knife for cutting [[greens (vegetable)|greens]]) and '''''usuba bōchō''''' ([[:ja:薄刃包丁|薄刃包丁]], thin knife) are Japanese-style [[vegetable]] [[knives]]. They differ from the ''[[deba bōchō]]'' in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push.<ref>http://www.knife-making-supplies.net/japanese-kitchen-knives.html Japanese Kitchen Knives</ref> These knives are also much thinner. While the ''deba bōchō'' is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The ''nakiri bōchō'' and the ''usuba bōchō'' have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
+'''''Nakiri bōchō''''' ([[:ja:菜切り包丁|菜切り包丁]], translation: knife for cutting [[greens (vegetable)|greens]]) and '''''usuba bōchō''''' ([[:ja:薄刃包丁|薄刃包丁]], thin knife) are Japanese-style [[vegetable]] [[Kitchen knife|knives]]. They differ from the ''[[deba bōchō]]'' in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push.<ref>http://www.knife-making-supplies.net/japanese-kitchen-knives.html Japanese Kitchen Knives</ref> These knives are also much thinner. While the ''deba bōchō'' is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The ''nakiri bōchō'' and the ''usuba bōchō'' have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
 ''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 ''[[ryōba]]'' in Japanese. This makes it easier to cut straight slices.
-''[[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''.<ref>{{cite web|title=Kind and History of Hocho |url=http://zen-cooking.com/index.php?main_page=page_2 |accessdate=2008-04-26 |deadurl=yes |archiveurl=https://web.archive.org/web/20090513003304/http://zen-cooking.com:80/index.php?main_page=page_2 |archivedate=2009-05-13 |df= }}</ref>
+''[[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]]''.<ref>{{cite web |title=Kind and History of Hocho |url=http://zen-cooking.com/index.php?main_page=page_2 |access-date=2008-04-26 |url-status=dead |archive-url=https://web.archive.org/web/20090513003304/http://zen-cooking.com/index.php?main_page=page_2 |archive-date=2009-05-13 }}</ref>
 ==See also==
@@ Line 18: / Line 19: @@
 {{Knives}}
+{{Japanese food and drink}}
 {{DEFAULTSORT:Nakiri bocho}}

Latest revision as of 14:32, 11 April 2024

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