Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchenknives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō 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.
Deba bōchō of different sizes.(b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use.
Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available in stainless steel. The carbon steel blades can be honed into a sharper cutting edge. The deba is not intended for chopping large diameter bones.
Shizuo Tsuji, Japanese Cooking: A Simple Art, Kodansha, 2006, ISBN9784770030498, page 111
Hiroko Shimbo, The Japanese Kitchen: 250 Recipes in a Traditional Spirit - Harvard Common Press, 2000, ISBN9781558321779, page 12
External linksedit
Custom Pocket Knives
November 12, 2023
deba, bōchō, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, october, 2017, learn, when, rem. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help to improve this article by introducing more precise citations October 2017 Learn how and when to remove this template message Deba bōchō Japanese 出刃包丁 pointed carving knife are Japanese style kitchen knives primarily used to cut fish though also used when cutting meat They come in different sizes sometimes up to 30 cm 12 inches in length The deba bōchō 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 Deba bōchō of different sizes b is angled on both sides a and c only on one side where a is for right hand use and c is for left hand use Contents 1 Maintenance 2 See also 3 References 4 External linksMaintenance editTraditionally these are made of carbon steel which needs regular maintenance and oiling to prevent rust However many modern knives are also available in stainless steel The carbon steel blades can be honed into a sharper cutting edge The deba is not intended for chopping large diameter bones See also editJapanese kitchen knife List of Japanese cooking utensilsReferences editNancy Hachisu Japanese Farm Food Andrews McMeel Publishing 2012 ISBN 9781449418298 page 17 Shizuo Tsuji Japanese Cooking A Simple Art Kodansha 2006 ISBN 9784770030498 page 111 Hiroko Shimbo The Japanese Kitchen 250 Recipes in a Traditional Spirit Harvard Common Press 2000 ISBN 9781558321779 page 12External links editCustom Pocket Knives Retrieved from https en wikipedia org w index php title Deba bōchō amp oldid 1165165465, wikipedia, wiki, book, books, library,
