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Usuba Bocho Knives

An Usuba Bocho is the Japanese version of a Chinese Cleaver.

The blade is less broad, and overall the knife is closer in size to a French chef's knife.

The cutting edge is completely straight and sharpened only on one edge.

It can make paper-thin slices of fruits and vegetables.

The are three slight variations:
    • "Azumagata" version has a completely flat nose;
    • "Kamagata" version has a slight tapering starting halfway down the nose of the knife. Originated in Kasai region.
    • "Hishigata" version has even more of a point at the end.

Japanese Knives

Bunka Bocho Knives; Deba Bocho Knives; Fugu Hiki Knives; Furutsu Naifu Knives; Gyoto Knives; Japanese Knives; Kazari Bocho Knives; Nakiri Hocho Knives; Oroshi Knives; Petty Knives; Santoku; Soba Kiri Cleavers; Unagisaki Hocho Knives; Usuba Bocho Knives; Yasai Bocho Knives

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Also called:

Usuba Bocho (Japanese)


Oulton, Randal. "Usuba Bocho Knives." CooksInfo.com. Published 09 July 2006; revised 19 February 2007. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/usuba-bocho-knives>.

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