うすばぼうちょう
薄刃包丁
1. rectangular-shaped thin-bladed knife (esp. used for vegetables)
2. Usuba bochoUsuba knives are the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board.
Read “Usuba bocho” on English Wikipedia
Read “薄刃包丁” on Japanese Wikipedia
Read “Usuba bocho” on DBpedia
Read “Usuba bocho” on English Wikipedia
Read “薄刃包丁” on Japanese Wikipedia
Read “Usuba bocho” on DBpedia
薄刃包丁 【うすばほうちょう】
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