Deba bōchō: Difference between revisions

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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.

Maintenance[edit]

Traditionally, deba knives 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.

References[edit]

Nancy 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 12

External links[edit]

Custom Pocket Knives

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+{{short description|Japanese kitchen knives}}
-[[Image:DebaBocho.Cleaver.Japan.jpg|thumb|100px|Deba hocho of different sizes.]]
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
+{{No footnotes|date=October 2017}}
+[[File:DebaBocho.Cleaver.Japan.jpg|thumb|''Deba bōchō'' of different sizes.]]
-'''Deba bocho''' ({{lang-ja|出刃包丁}}, literally: pointed carving [[knife]]) are [[Japan]]ese style [[kitchen]] carvers used to cut [[fish]], but also [[chicken]] and [[meat]]. There are different sizes up to a length of 30&nbsp;cm (12&nbsp;inches). The deba hocho first appeared during the [[Edo period]] in [[Sakai, Osaka|Sakai]].
+[[File:Japanese knife blade types B.svg|thumb|(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.]]
+{{Nihongo||[[:ja:出刃包丁|出刃包丁]]|'''Deba bōchō'''|"pointed carving [[knife]]"|lead=yes}} are Japanese style [[kitchen knives]] primarily used to cut [[Fish as food|fish]], though also used when cutting [[meat]]. They come in different sizes, sometimes up to 30&nbsp;cm (12&nbsp;inches) in length. The deba bōchō first appeared during the [[Edo period]] in [[Sakai, Osaka|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.
-The deba is also intended for chopping of large diameter bones.
+==Maintenance==
+Traditionally, deba knives 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==
-*[[Japanese cutlery]]
+*[[Japanese kitchen knife]]
 *[[List of Japanese cooking utensils]]
+==References==
+{{Reflist}}
+* Nancy Hachisu, [https://books.google.com/books?id=FUKBik7ONf8C&pg=PA17 Japanese Farm Food], Andrews McMeel Publishing, 2012, {{ISBN|9781449418298}}, page 17
+* Shizuo Tsuji, [https://books.google.com/books?id=fby2Er0seMMC&pg=PA111 Japanese Cooking: A Simple Art],  Kodansha, 2006, {{ISBN|9784770030498}}, page 111
+* Hiroko Shimbo, [https://books.google.com/books?id=43puKgiAK2YC&pg=PA12 The Japanese Kitchen: 250 Recipes in a Traditional Spirit] - Harvard Common Press, 2000, {{ISBN|9781558321779}}, page 12
+==External links==
+*[https://www.shieldon.net/ Custom Pocket Knives]
 {{Knives}}
+{{Japanese food and drink}}
+{{DEFAULTSORT:Deba bocho}}
 [[Category:Japanese kitchen knives]]
-{{cooking-tool-stub}}
-[[de:Deba]]
-[[es:Deba bōchō]]
-[[ja:包丁#包丁の種類]]
-[[pl:Deba bouchou]]

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Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Janbiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives OLFA Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

Latest revision as of 14:31, 11 April 2024

Maintenance[edit]

See also[edit]

References[edit]

External links[edit]