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''Nakiri bōchō'' ( 菜切り包丁, translation: knife for cutting greens) and ''usuba bōchō'' ( 薄刃包丁 — lit. "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, with no or virtually no curve, 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'' is a thick 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'' and the ''usuba'' have much thinner blades. 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 ''Kurouchi'' black-finished blade. The cutting edge is sharpened with a double bevelled, (from both sides), called ''ryōba'' in Japanese. This makes it easier to cut straight slices. A ''nakiri'' blade is generally between long.
There are regional differences to the style of the knife tip with a sheepsfoot, sheep's foot drop tip on knives from Osaka, whereas the dominant style from Tokyo is for a squared tip giving a cleaver-like appearance — as seen in the second image.
''Usuba bōchō'' are vegetable knives used by professionals. They differ from the ''nakiri bōchō'' in the shape of the cutting edge. While the ''nakiri'' is sharpened from both sides, the ''usuba'' is sharpened only a single-bevelled edge, a style known as ''kataba'' in Japanese. The highest quality ''kataba'' blades have a slight depression — knife indentations, ''urasuki'' — on the flat side, which gives better cuts and allows for the cutting of thinner slices than the ''ryōba'' used for ''nakiri'', 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'' is heavier than a ''nakiri'', although still much lighter than a ''deba''.
''Nakiri bōchō'' ( 菜切り包丁, translation: knife for cutting greens) and ''usuba bōchō'' ( 薄刃包丁 — lit. "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, with no or virtually no curve, 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'' is a thick 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'' and the ''usuba'' have much thinner blades. 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 ''Kurouchi'' black-finished blade. The cutting edge is sharpened with a double bevelled, (from both sides), called ''ryōba'' in Japanese. This makes it easier to cut straight slices. A ''nakiri'' blade is generally between long.
There are regional differences to the style of the knife tip with a sheepsfoot, sheep's foot drop tip on knives from Osaka, whereas the dominant style from Tokyo is for a squared tip giving a cleaver-like appearance — as seen in the second image.
''Usuba bōchō'' are vegetable knives used by professionals. They differ from the ''nakiri bōchō'' in the shape of the cutting edge. While the ''nakiri'' is sharpened from both sides, the ''usuba'' is sharpened only a single-bevelled edge, a style known as ''kataba'' in Japanese. The highest quality ''kataba'' blades have a slight depression — knife indentations, ''urasuki'' — on the flat side, which gives better cuts and allows for the cutting of thinner slices than the ''ryōba'' used for ''nakiri'', 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'' is heavier than a ''nakiri'', although still much lighter than a ''deba''.
See also
* Japanese kitchen knives ** Chef's knife#gyuto, Gyūtō bōchō — chef's knife ** Deba bōchō ** Santoku, Santoku bōchō ** Sashimi bōchō ** Usuba bōchō * List of Japanese cooking utensilsReferences
{{DEFAULTSORT:Nakiri bocho Japanese kitchen knives ja:菜切り包丁