 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Nakiri bōchō" – news ·newspapers ·books ·scholar ·JSTOR(October 2011) (Learn how and when to remove this message) |
Nakiri bōchō (菜切り包丁, translation: knife for cuttinggreens) andusuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-stylevegetableknives. They differ from thedeba 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.[1] These knives are also much thinner. While thedeba 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. Thenakiri and theusuba 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 aKurouchi black-finished blade. The cutting edge is sharpened with a double bevelled, (from both sides), calledryōba in Japanese. This makes it easier to cut straight slices. Anakiri blade is generally between 15 and 20 centimetres (6 and 8 inches) long.
There are regional differences to the style of the knife tip with asheep's foot drop tip on knives fromOsaka, whereas the dominant style fromTokyo 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 thenakiri bōchō in the shape of the cutting edge. While thenakiri is sharpened from both sides, theusuba is sharpened only a single-bevelled edge, a style known askataba in Japanese. The highest qualitykataba blades have a slight depression —urasuki — on the flat side, which gives better cuts and allows for the cutting of thinner slices than theryōba used fornakiri, 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. Theusuba is heavier than anakiri, although still much lighter than adeba.[2]
| Shushoku |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Okazu | |||||||||
| Soup (shirumono) | |||||||||
| Set menu | |||||||||
| Beverages |
| ||||||||
| Snacks,sweets, andwagashi | |||||||||
| Fruit | |||||||||
| Ingredients and condiments | |||||||||
| Utensils | |||||||||
| Lists | |||||||||
| Related | |||||||||
