| Revision as of 18:35, 2 August 2024 edit94.255.134.228 (talk) The etymology of deba, is uncertain. One theory, is that the smith who invented it, had a protruding tooth (出っ歯 ...which turned into 出刃, as it's an edged tool. 歯 and 刃 having identical pronunciation), another that it's from the fact that it has more of a protrusion, than other pre-Meiji knives ...but neither has any real evidence. There is nothing to suggest "pointed carving knife", and it's a fish butchering knife. Not in any way a carving knife.← Previous edit | Revision as of 18:37, 2 August 2024 edit undo94.255.134.228 (talk) In accordance with WP:SKYBLUENext edit → | ||
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{{Nihongo||]|'''Debabōchō'''||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 debabōchō 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== | ||
Revision as of 18:37, 2 August 2024
Japanese kitchen knives
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Debabōchō (Japanese: 出刃包丁) 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 debabōchō 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
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