There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).
Read more about Japanese Kitchen Knives: Types of Japanese Kitchen Knives, Japanese Cutlery Production, Japanese Cutlery Design and Philosophy
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“The Japanese say, “If the flower is to be beautiful, it must be cultivated.””
—Lester Cole, U.S. screenwriter, Nathaniel Curtis, and Frank Lloyd. Nick Condon (James Cagney)
“And you’re too fired up to go to sleep, you sit at the kitchen table. It’s really late, it’s really quiet, you’re tired. Don’t wanna go to bed, though. Going to bed means this was the day. This Feb. 12, this Aug. 3, this Nov. 20 is over and you’re tired and you made some money but it didn’t happen, nothing happened. You got through it and a whole day of your life is over. And all it is—is time to go to bed.”
—Claudia Shear, U.S. author. New York Times, p. A21 (September 29, 1993)
“Drinking tents were full, glasses began to clink in carriages, hampers to be unpacked, tempting provisions to be set forth, knives and forks to rattle, champagne corks to fly, eyes to brighten that were not dull before, and pickpockets to count their gains during the last heat. The attention so recently strained on one object of interest, was now divided among a hundred; and, look where you would, there was a motley assemblage of feasting, talking, begging, gambling and mummery.”
—Charles Dickens (1812–1870)