ほうちょう
包丁
1. kitchen knife; carving knife
2. cooking; foodArchaic
3. Japanese cutleryThere are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba.
Read “Japanese cutlery” on English Wikipedia
Read “包丁” on Japanese Wikipedia
Read “Japanese cutlery” on DBpedia
Read “Japanese cutlery” on English Wikipedia
Read “包丁” on Japanese Wikipedia
Read “Japanese cutlery” on DBpedia
庖丁 【ほうちょう】
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