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[[Category:Japanese kitchen knives]]
[[Category:Japanese kitchen knives]]



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{{cooking-tool-stub}}

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[[es:Deba bōchō]]
[[fr:Deba (couteau)]]
[[ja:出刃包丁]]
[[pl:Deba-bōchō]]
[[ru:Дэба ботё]]
[[sv:Förskärare (yrke)]]

Revision as of 07:43, 26 February 2013

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.

Deba bōchō (出刃包丁, literally: pointed carving knife) are Japanese style kitchen carvers 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.

The deba is not intended for chopping large diameter bones.[1]

See also

References

  1. ^ Japanese Knives, Cooks Knives.