でばぼうちょう
出刃包丁
1. knife; pointed carver
2. Deba bōchōDeba bocho 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.
Read “Deba bōchō” on English Wikipedia
Read “出刃包丁” on Japanese Wikipedia
Read “Deba bōchō” on DBpedia
Read “Deba bōchō” on English Wikipedia
Read “出刃包丁” on Japanese Wikipedia
Read “Deba bōchō” on DBpedia
出刃庖丁 【でばぼうちょう】
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