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Topic: Usuba bocho

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	Nakiri bocho - Biocrawler (Site not responding. Last check: 2007-10-15)
		Nakiri bocho (菜切り包丁, literally: Nakiri knife) and usuba bocho (うすば包丁, 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.
		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.
	www.biocrawler.com /encyclopedia/Nakiri_bocho (399 words)

	Japanese Kitchen Knives
		The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).
		Nakiri bocho and usuba bocho are Japanese-style vegetable knives.
		For this purpose the menkiri bocho has a straight and long cutting edge to cut the noodles straight to the board.
	www.knife-making-supplies.net /japanese-kitchen-knives.html (1372 words)

	Nakiri bocho - Wikipedia, the free encyclopedia
		Nakiri bocho (菜切り包丁, literally: Nakiri knife) and usuba bocho (うすば包丁, thin knife) are Japanese-style vegetable knives.
		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.
		Usuba bocho are vegetable knives used by professionals.
	en.wikipedia.org /wiki/Nakiri_bocho (407 words)

	Bocho
		Nakiri bocho Nakiri bocho (菜切り包丁, literally: Nakiri knife) and usuba bocho (う&...
		Yamamura Bocho Yamamura Bocho (fantasy writer, poet and song-writer.
		Bocho was born Tsuchida Hakkujû in Christian preach...
	www.brainyencyclopedia.com /topics/bocho.html (54 words)

	What is Special About a Sushi Knife?
		The deba bocho is a large cleaver used for the rough cutting of fish, before using yanagi ba or another, smaller sushi knife to cut the fish into the thin strips used in sushi.
		Vegetables are usually cut using one of two types of sushi knife, either the usuba bocho or the nakiri bocho.
		Nakiri bocho are sharpened on both edges of the blade, making them more suitable for novices, while usuba bocho are sharpened only on one edge.
	www.wisegeek.com /what-is-special-about-a-sushi-knife.htm (714 words)

	Sushi at theSushiBar.com Chipsan Says
		The nakiri bocho, which is sharpened on both sides of the blade (ryoba), is easier to handle when cutting straight slices.
		The usuba bocho has a single sharpened edge (kataba) like sashimi bocho.
		The small kodeba bocho) is used for delicate work, such as cleaning shellfish and six inch and smaller fin fish.
	www.thesushibar.com /ssushi_chipcolumn.shtml (9281 words)

	sushi knife, sushimen, sushi cutting knives, deba, kazari, yasi, japenese, japanese, master, chef, yanagi, tachi, case, ...
		Yanagi Bocho (for slicing Sashimi and Sushi), a 10 in.
		Yangi Bocho (for filleting fish and slicing sashimi), Kitchen Shears and a heavy duty Cordura Cutlery Case to hold the set (and more) safely when not in use (it is held closed with heavy duty velcro straps).
		Usuba (Used to cut vegetables), Total length: 305mm Blade: 180mm (7 in.) Thickness: 3mm Layered Carbon steel.
	www.chefdepot.net /sushiknife.htm (1275 words)

	Jim O'Connell: Japanese Knives (Site not responding. Last check: 2007-10-15)
		The Gyuutou is more the shape of a Yanagi bocho, (willow knife) but the box it came in said it was a Gyuutou, so I'll go with that.
		The middle one, the Daba bocho, is for fish and is quite thick along the back edge, bevelled and sharpened on one side, for right-handed use.
		This one, the Nakiri bocho is a vegetable knife, for chopping and slicing.
	archive.mmdc.net /archives/2005/02/japanese_knives.html (693 words)

	Chowhound's General Topics Message Board (22): Re(3): More knife questions...Chinese cleavers. (Site not responding. Last check: 2007-10-15)
		However, the most expensive knife I've ever purchased was a sashimi bocho and it was worth every dollar.
		You might want to look into getting an usuba bocho, which is a smaller cleaver-style knife that has a similar sharper-than-a-razor edge.
		While an usuba bocho can hack through bones, I wouldn't use it for this purpose - I think a heavy, cheap cleaver is better for this task.
	www.chowhound.com /boards/general22/messages/83492.html (321 words)

	Japanese kitchen knives (Site not responding. Last check: 2007-10-15)
		The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), Nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).
		The Sakai knives industry received a major boost from the Tokugawa shogunate (1603 - 1868), which granted Sakai a special seal of approval and enhanced its reputation for quality (and according to some references a monopoly).
		During the Edo period (1603 - 1867) (or more precisely the Genroku era (1688-1704)) the first deba bocho were manufactured, soon followed by a wide range of other styles.
	www.worldhistory.com /wiki/J/Japanese-kitchen-knives.htm (426 words)

	BladeForums.com: The Leading Edge of Knife Discussion - View Single Post - Santuko (kitchen) Knives (Site not responding. Last check: 2007-10-15)
		The usuba is a very thin, chisel ground or double ground vegetable knife.
		It is not meant for hard veggies (no slicing watermellon with one!), and insead is meant for getting perfect slices on softer veggies, which can be hard to get perfect pieces from if you don't have a very sharp, thin blade.
		Even the usuba I mentioned isn't always called that usuba is the name for the higher quality version of the veggie knife: the non-professional version is called a nakiri bocho.
	www.bladeforums.com /forums/showpost.php?p=2554258&postcount=6 (695 words)

	Amazon.com: Bunmei 7-Inch Usuba Knife: Kitchen & Housewares (Site not responding. Last check: 2007-10-15)
		I purchased this Bunmei Usuba Knife and have found it exceeded my expectations.
		The blade is constantly exposed to moisture from fish, vegetables, fruit, and cleaning, and is rust free.
		I use this usuba bocho for chopping all manner of things, from fish, veggies, etc, and I also use to to slice and dice.
	www.amazon.com /Yoshikin-1802-180-Bunmei-7-Inch/dp/B00005OL47 (460 words)

	Knife Maintenance
		If you divide the kind of oriental kitchen knife further, there are Yanagiba (for raw fish), Deba (carver), and Usuba (thin edge).
		Deba: It is suitable to chop fish and/or meat.
		Usuba: It is suitable to cut vegetables or peel their skins.
	www.nasales.com /en_supplyteire.html (874 words)

	Blogger: Email Post to a Friend
		Japanese deba fish knife - this is like a heavy wedge - the yanagi bocho doesn't go anywhere near anything tougher than an unripe avocado but this will happily decapitate a snapper.
		Steel - should be at least as long as the blade of your knife.
		I regret not buying a Japanese usuba vegetable knife but I don't know how long it would have taken me to peel a daikon (giant radish) into one long continuous sheet.
	www.blogger.com /email-post.g?blogID=5581530&postID=108338776592417855 (525 words)

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