Nakiri bōchō: Difference between revisions
mNo edit summary |
m spelling, wikify |
||
| Line 1: | Line 1: | ||
[[Image:Makiribocho.Osaka.Tokyo.jpg|thumb|100px|Nakiri bocho, Osaka style on the left and Tokyo style on the right]] |
[[Image:Makiribocho.Osaka.Tokyo.jpg|thumb|100px|Nakiri bocho, Osaka style on the left and Tokyo style on the right]] |
||
[[Image:Japanese knife blade types.png|thumb|300px|(1) ''Ryoba'' edge (2) ''Kataba'' edge for right hand use (3) ''Kataba'' edge for left hand use. (The sample |
[[Image:Japanese knife blade types.png|thumb|300px|(1) ''Ryoba'' edge (2) ''Kataba'' edge for right hand use (3) ''Kataba'' edge for left hand use. (The sample knife is a western style kitchen knife)]] |
||
'''Nakiri bocho''' (菜切り包丁, literally: knife for cutting greens) and '''usuba bocho''' (薄刃包丁, thin knife) are [[Japan]]ese-style [[vegetable]] [[knives]]. They differ from the ''[[deba bocho]]'' 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. These knives are also much thinner. While the ''deba bocho'' is a heavy blade for easy cutting through thin bones, the blade is too thick for chopping vegetables and can break the vegetable slice due to the thickness of the blade. The ''nakiri bocho'' and the ''usuba bocho'' have a much thinner blade. This does not help with cutting small bones in fish or meat, but is very suitable for cutting vegetables. |
'''Nakiri bocho''' (菜切り包丁, literally: knife for cutting greens) and '''usuba bocho''' (薄刃包丁, thin knife) are [[Japan]]ese-style [[vegetable]] [[knives]]. They differ from the ''[[deba bocho]]'' 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. These knives are also much thinner. While the ''deba bocho'' is a heavy blade for easy cutting through thin bones, the blade is too thick for chopping vegetables and can break the vegetable slice due to the thickness of the blade. The ''nakiri bocho'' and the ''usuba bocho'' have a much thinner blade. This does not help with cutting small bones in fish or meat, but is very suitable for cutting vegetables. |
||
| Line 8: | Line 8: | ||
''Usuba bocho'' are vegetable knives used by professionals. They differ from the ''Nakiri bocho'' in the shape of the cutting edge. While the ''nakiri bocho'' is sharpened from both sides, the ''usuba bocho'' is sharpened only from one side, a style known as ''kataba'' in Japanese. The highest quality ''kataba'' blades even 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 ''ryoba'' used for ''nakiri bocho'', 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 also available for left hand use. The ''usuba bocho'' is also slightly heavier than a ''nakiri bocho'', although still much lighter than a ''deba bocho''. |
''Usuba bocho'' are vegetable knives used by professionals. They differ from the ''Nakiri bocho'' in the shape of the cutting edge. While the ''nakiri bocho'' is sharpened from both sides, the ''usuba bocho'' is sharpened only from one side, a style known as ''kataba'' in Japanese. The highest quality ''kataba'' blades even 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 ''ryoba'' used for ''nakiri bocho'', 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 also available for left hand use. The ''usuba bocho'' is also slightly heavier than a ''nakiri bocho'', although still much lighter than a ''deba bocho''. |
||
==See also== |
|||
* [[Japanese kitchen knives]] |
|||
* [[List of Japanese cooking utensils]]. |
|||
[[Category:Japanese cooking tools]] |
[[Category:Japanese cooking tools]] |
||
Revision as of 04:33, 11 November 2005
Nakiri bocho (菜切り包丁, literally: knife for cutting greens) and usuba bocho (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba bocho 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. These knives are also much thinner. While the deba bocho is a heavy blade for easy cutting through thin bones, the blade is too thick for chopping vegetables and can break the vegetable slice due to the thickness of the blade. The nakiri bocho and the usuba bocho have a much thinner blade. This does not help with cutting small bones in fish or meat, but is very suitable for cutting vegetables.
Nakiri bocho are knives for home use and usually have a black blade. The shape of the nakiri bocho differs according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area have a rounded corner on the far blunt side. The cutting edge is angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices.
Usuba bocho are vegetable knives used by professionals. They differ from the Nakiri bocho in the shape of the cutting edge. While the nakiri bocho is sharpened from both sides, the usuba bocho is sharpened only from one side, a style known as kataba in Japanese. The highest quality kataba blades even 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 ryoba used for nakiri bocho, 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 also available for left hand use. The usuba bocho is also slightly heavier than a nakiri bocho, although still much lighter than a deba bocho.