| Revision as of 14:48, 2 August 2024 edit94.255.135.69 (talk) It's one single compound word. This is especially apparent, given the rendaku (the change from -hōchō to -bōchō), which only occurs within compound words. There is no possible way, to argue that they are separate words.Tags: Undo Reverted← Previous edit | Revision as of 16:26, 2 August 2024 edit undoBkonrad (talk | contribs)Edit filter managers, Administrators219,028 edits That reasoning is not following the cited sourcesTag: Manual revertNext edit → | ||
| Line 3: | Line 3: | ||
| {{No footnotes|date=October 2017}} | {{No footnotes|date=October 2017}} | ||
| ] | ] | ||
| ] | ] | ||
| {{Nihongo||]|''' |
{{Nihongo||]|'''Deba bōchō'''|"pointed carving ]"|lead=yes}} are Japanese style ] primarily used to cut ], though also used when cutting ]. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the ] in ]. 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. | ||
| ==Maintenance== | ==Maintenance== | ||
| Traditionally, deba are made of ], which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in ]. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones. | Traditionally, deba knives are made of ], which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in ]. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones. | ||
| ==See also== | ==See also== | ||
Revision as of 16:26, 2 August 2024
Japanese kitchen knives
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (October 2017) (Learn how and when to remove this message) |
Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives 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 bōchō 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.
Maintenance
Traditionally, deba knives are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in stainless steel. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones.
See also
References
- Nancy Hachisu, Japanese Farm Food, Andrews McMeel Publishing, 2012, ISBN 9781449418298, page 17
- Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha, 2006, ISBN 9784770030498, page 111
- Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, ISBN 9781558321779, page 12
External links
| Japanese food and drink | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Shushoku |
| ||||||||
| Okazu | |||||||||
| Soup (Shirumono) | |||||||||
| Set menu | |||||||||
| Beverages |
| ||||||||
| Snacks / desserts/ Wagashi | |||||||||
| Fruits | |||||||||
| Ingredients / condiments | |||||||||
| Utensils | |||||||||
| Lists | |||||||||
| Related | |||||||||