This is an old revision of this page, as edited by AnomieBOT (talk | contribs) at 22:12, 21 November 2013 (Dating maintenance tags: {{Dead link}}). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 22:12, 21 November 2013 by AnomieBOT (talk | contribs) (Dating maintenance tags: {{Dead link}})(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Deba bōchō (出刃包丁, literally: 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 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.
The deba is not intended for chopping large diameter bones.
See also
References
- Japanese Knives, Cooks Knives.
- Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, ISBN 9781558321779, page 12
- 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
This article about kitchenware or a tool used in preparation or serving of food is a stub. You can help Misplaced Pages by expanding it. |