Jisho

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ぼうちょう 菜切包丁
Noun
1. nakiri bocho, var. of Japanese knife used for cutting vegetables
Wikipedia definition
2. Nakiri bochoNakiri bōchō and usuba bōchō are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba bōchō is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice.
Read “Nakiri bocho” on English Wikipedia
Read “菜切り包丁” on Japanese Wikipedia
Read “Nakiri bocho” on DBpedia

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