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- Q5984607 subject Q6782609.
- Q5984607 subject Q7015939.
- Q5984607 subject Q7015942.
- Q5984607 abstract "There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (fish filleting), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers). Most knives are referred to as hōchō (包丁), or sometimes -bōchō (due to rendaku), but sometimes have other names, like -kiri (〜切り, "… cutter").".
- Q5984607 thumbnail Japonese_knife_Tokyo_(willem!).jpg?width=300.
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- Q5984607 wikiPageWikiLink Q6782609.
- Q5984607 wikiPageWikiLink Q7015939.
- Q5984607 wikiPageWikiLink Q7015942.
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- Q5984607 comment "There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (fish filleting), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers). Most knives are referred to as hōchō (包丁), or sometimes -bōchō (due to rendaku), but sometimes have other names, like -kiri (〜切り, "… cutter").".
- Q5984607 label "Japanese cutlery".
- Q5984607 depiction Japonese_knife_Tokyo_(willem!).jpg.