Nakiri bōchō

Nakiri bocho (Japanese菜切り包丁, dt " vegetable cutting kitchen knife " ) and Usuba bocho (薄刃 包 丁, dt " thin - cutting kitchen knife " ) are paring knife Japanese style. They differ from the Deba bocho in the strength of the blade as well as in the shape of the blade, which has a one section from the right, just to allow for fine cuts. While the stronger and heavier blades of Deba bocho not be damaged by thin bone, they are unsuitable for cutting vegetables, as the thick blade would break thin vegetable slices through the larger cutting angle. The thinner blades of the Nakiri bocho and Usuba bocho are better suited for cutting vegetables, but more sensitive (see cleaver ).

Have bocho Hand forged Nakiri sometimes even a partial black blade, the so-called forged skin. The shape of the nakiri bocho depends on the region of origin; Knife from the area of ​​Tokyo are rectangular, whereas knife from the area of ​​Osaka have a rounded front top edge. The cutting edge is sharpened on both sides ( hereinafter referred to as Japanese Ryoba ), which makes possible more universal use.

Usuba bocho other hand, are professionally used vegetable knife. They differ from the Nakiri bocho by the one-sided bevel of the cutting edge ( in Japanese katakiriba called ). This makes finer cuts possible, but requires more practice. However, this section from the right makes the left-handed cutting impossible to be so recently made ​​in Japan also knife for left-handers. In addition, the Usuba are usually bocho a little heavier than the nakiri bocho, albeit lighter than the deba bocho.