Nakiri bōchō

Nakiri bōchō (or simply Nakiri) is a type of Japanese knife specifically designed for cutting vegetables. The term "Nakiri" can be broken down into "na" meaning leaf in Japanese, and "kiri" meaning cut. Thus, Nakiri bōchō translates to "leaf-cutting knife".

Design and Usage

The Nakiri bōchō features a thin, double-bevel blade with a straight edge, which is different from the single-bevel blades found in many other traditional Japanese knives. The straight edge allows for a full cut to be made all the way to the cutting board without the need for a horizontal pull or push. This makes it particularly efficient for cutting vegetables.

The Nakiri bōchō is often confused with the Usuba bōchō, another Japanese knife that is also used for cutting vegetables. However, the Usuba bōchō has a single-bevel blade and is generally considered to be more difficult to use than the Nakiri bōchō.

History

The Nakiri bōchō has a long history in Japan, dating back to the time when vegetarian cuisine started to develop in Japanese Buddhist temples. The knife was designed to make precise cuts of vegetables that would help to preserve their freshness and nutritional value.

Care and Maintenance

Like all high-quality knives, the Nakiri bōchō requires proper care and maintenance to preserve its sharpness and functionality. This includes regular sharpening using a whetstone, as well as proper cleaning and storage to prevent rust and corrosion.

See Also

• Japanese cutlery
• Santoku
• Gyuto