Japanese Knife Set
Yanagi-ba-bocho (willow blade knife), Yanagi-ba or shortly Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hocho (Sashimi [raw fish] hocho [knife]) to prepare sashimi, sushi, sliced raw fish and seafood. *** Deba bocho (pointed carving knife) are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bocho first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel, which may be dishwasher safe. The carbon steel blades, however, can be sharpened into a sharper cutting edge. *** The deba is not intended for chopping large diameter bones. *** Nakiri bocho (knife for cutting greens) and usuba bocho; (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 not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. 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 useful for cutting vegetables.
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