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'''Deba bocho''' (], literally: pointed carving ]) are ]ese style ] carvers used to cut ], as well as ] and ]. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bocho 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. | '''Deba bocho''' (], literally: pointed carving ]) are ]ese style ] carvers used to cut ], as well as ] and ]. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bocho 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. |
Revision as of 15:56, 30 August 2011
Deba bocho (出刃包丁, literally: pointed carving knife) are Japanese style kitchen carvers used to cut fish, as well as chicken and 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.
The deba is not intended for chopping of large diameter bones.
See also
References
- Japanese Knives, Cooks Knives.
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