Japanese kitchen knife

Common card · No. 414144

A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -ba (〜刃; lit. "-blade") and -kiri (〜切り; lit. "-cutter"). There are four general categories used to distinguish the Japanese knife designs: handle — Western v. Japanese construction, or a fusion of the two blade grind — single bevel, kataba v. double bevel, ryōba (outside of kitchen knives, these can mean single/double edged) steel — stainless v. (high) carbon construction — laminated v. mono-steel

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