Nakiri Bōchō
''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. 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'' ...
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:Category:Japanese Words And Phrases
{{Commons Words and phrases by language Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ...