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href="https://es.wikipedia.org/wiki/Cuchillo_de_cocina_japon%C3%A9s" title="Cuchillo de cocina japonés – Spanish" lang="es" hreflang="es" data-title="Cuchillo de cocina japonés" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Coltelli_da_cucina_giapponesi" title="Coltelli da cucina giapponesi – Italian" lang="it" hreflang="it" data-title="Coltelli da cucina giapponesi" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-ja badge-Q70894304 mw-list-item" title=""><a href="https://ja.wikipedia.org/wiki/%E5%92%8C%E5%8C%85%E4%B8%81" title="和包丁 – Japanese" lang="ja" hreflang="ja" data-title="和包丁" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Yapon_oshxona_pichog%CA%BBi" title="Yapon oshxona pichogʻi – Uzbek" lang="uz" hreflang="uz" data-title="Yapon oshxona pichogʻi" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Japo%C5%84skie_no%C5%BCe_kuchenne" title="Japońskie noże kuchenne – Polish" lang="pl" hreflang="pl" data-title="Japońskie noże kuchenne" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Facas_de_cozinha_japonesas" title="Facas de cozinha japonesas – Portuguese" lang="pt" hreflang="pt" 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width="220" height="330" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Japonese_knife_Tokyo_%28willem%21%29.jpg/330px-Japonese_knife_Tokyo_%28willem%21%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Japonese_knife_Tokyo_%28willem%21%29.jpg/440px-Japonese_knife_Tokyo_%28willem%21%29.jpg 2x" data-file-width="2912" data-file-height="4368" /></a><figcaption><i>Hōchō</i>, Japanese kitchen knives in Tokyo</figcaption></figure> <p>A <b>Japanese kitchen knife</b> is a type of <a href="/wiki/Kitchen_knife" title="Kitchen knife">kitchen knife</a> used for <a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">food preparation</a>. These knives come in many different varieties and are often made using traditional <a href="/wiki/Japanese_swordsmithing" title="Japanese swordsmithing">Japanese blacksmithing techniques.</a> They can be made from <a href="/wiki/Stainless_steel" title="Stainless steel">stainless steel</a>, or <a href="/wiki/Tamahagane" title="Tamahagane"><i>hagane</i></a>, which is the same kind of steel used to make <a href="/wiki/Japanese_sword" title="Japanese sword">Japanese swords</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Most knives are referred to as <span title="Hepburn transliteration"><i lang="ja-Latn">hōchō</i></span><span style="font-weight: normal"> (<a href="/wiki/Japanese_language" title="Japanese language">Japanese</a>: <span lang="ja">包丁/庖丁</span>)</span> or the variation <i>-bōchō</i> in compound words (because of <a href="/wiki/Rendaku" title="Rendaku">rendaku</a>) but can have other names including <span title="Hepburn transliteration"><i lang="ja-Latn">-kiri</i></span><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">〜切り</span></span>, lit. "-cutter")</span>. There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese); blade <a href="/wiki/Grind" title="Grind">grind</a> (single <a href="/wiki/Bevel" title="Bevel">bevel</a>, <i><a href="/wiki/Kataba" title="Kataba">kataba</a></i> vs. double bevel, <i><a href="/wiki/Ry%C5%8Dba" class="mw-redirect" title="Ryōba">ryōba</a></i>); steel (stainless vs. carbon); and construction (laminated vs. mono-steel). </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Handles">Handles</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=1" title="Edit section: Handles"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Western handles have a <a href="/wiki/Bolster_(knife)" class="mw-redirect" title="Bolster (knife)">bolster</a> and a full or partial <a href="/wiki/Tang_(tools)" title="Tang (tools)">tang</a>. These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials are often synthetic or <a href="/wiki/Resin" title="Resin">resin</a>-cured wood and are non-porous. Chefs who prefer the feel of a Western handle enjoy a more handle-heavy balance and grip the handle closer to the blade. This allows for more weight in the cut. </p><p>Japanese handles, on the other hand are often made of <a href="/wiki/Cinnamomum_camphora" class="mw-redirect" title="Cinnamomum camphora">ho wood</a> which is burned in and friction-fitted to a hidden tang. A metal collar or buffalo horn bolster caps the handle-blade junction and prevents any splitting.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> This allows easy installation and replacement. The wood is porous and fine-grained, which makes it less likely to split and retain its grip. </p><p>More decorative woods, such as <a href="/wiki/Ebony" title="Ebony">ebony</a>, <a href="/wiki/Yew" title="Yew">yew</a>, <a href="/wiki/Cherry" title="Cherry">cherry</a>, or <a href="/wiki/Chestnut" title="Chestnut">chestnut</a>, may be made into handles, though they are heavier and often charred on the outside to improve grip and water resistance. If they are not cured well or properly cared for, these decorative woods will crack more easily when exposed to moisture. </p><p>Pak, or <a href="/wiki/Pakka_wood" class="mw-redirect" title="Pakka wood">Pakka wood</a> is a laminated wood that as it is held in a synthetic resin it is waterproof and is not porous. It is used on less expensive knives commonly replacing either the buffalo horn bolster, or both the bolster and the handle. The most common wood variant is chestnut. </p><p>The most common cross-sectional shape is an octagon, which is made with a slight taper towards the blade. Another common shape is the D-shape, which is an oval handle with a ridge running along the same side as the edge bevel, (right side of handle for a right-handed knife). </p><p>A chef who prefers a knife with more weight in the blade, their knife to be lighter overall, to have a larger handle, or one who wants to replace their knife handle more easily, will often turn to a Japanese handle.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Blades">Blades</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=2" title="Edit section: Blades"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Japanese_knife_blade_types_B.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Japanese_knife_blade_types_B.svg/400px-Japanese_knife_blade_types_B.svg.png" decoding="async" width="400" height="204" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Japanese_knife_blade_types_B.svg/600px-Japanese_knife_blade_types_B.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Japanese_knife_blade_types_B.svg/800px-Japanese_knife_blade_types_B.svg.png 2x" data-file-width="920" data-file-height="470" /></a><figcaption>(a) <i><a href="/wiki/Kataba" title="Kataba">Kataba</a></i> edge for right-hand use — (b) <i><a href="/wiki/Ry%C5%8Dba" class="mw-redirect" title="Ryōba">Ryōba</a></i> double bevel edge — (c) <i>Kataba</i> edge for left-hand use. (The sample knife is a <i>deba bōchō</i>)</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Single_bevel_knives">Single bevel knives</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=3" title="Edit section: Single bevel knives"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><span class="anchor" id="Single_bevel"></span><span class="anchor" id="knife"></span><span class="anchor" id="_sb"></span> Traditionally, Japanese knives are single-bevel edged — <i><a href="/wiki/Kataba" title="Kataba">kataba</a></i> — and this remains the dominant style. These are the knives of the established traditional Japanese cuisine and were originally developed from the Chinese double-beveled knives. </p><p>They have an <i>omote</i>, (an edge on the right for right-handers); a <span title="Japanese-language romanization"><i lang="ja-Latn">shinogi</i></span>, (where the front bevel meets the flat of the blade face); and an <a href="/wiki/Kitchen_knife_indentation#urasuki" title="Kitchen knife indentation"><i>urasuki</i></a>, (a hollow backside that releases food). These knives are usually a little thicker at the spine and body than Japanese double bevels, but are thinner right behind the edge. While they leave a better surface finish, the produce must bend further because of the thickness of the blade. They are <a href="/wiki/Grind#Typical_grinds" title="Grind">sharpened</a> along the single bevel by applying pressure to both the <span title="Japanese-language romanization"><i lang="ja-Latn">shinogi</i></span> and the edge. <i>Honbazuke</i> is the initial sharpening that forms a flat surface along the perimeter of the <span title="Japanese-language romanization"><i lang="ja-Latn">urasuki</i></span> strengthening it. This practice also straightens the backside and lays a shape for future sharpening. The <span title="Japanese-language romanization"><i lang="ja-Latn">omote</i></span> is sharpened much more than the <span title="Japanese-language romanization"><i lang="ja-Latn">urasuki</i></span> in order to maintain the function of the single bevel. </p><p>The blade tips vary in style across Japan. <i><a href="/wiki/Kansai" class="mw-redirect" title="Kansai">Kansai</a></i>-style knives usually have pointed tip for vertical cuts, which helps in decorative tip work. <i><a href="/wiki/Edo" title="Edo">Edo</a></i>-style knives are typically shorter with a square tip used for horizontal cuts, rendering a more robust working knife. </p><p>The standard Japanese knife set, essential to <a href="/wiki/Japanese_cuisine" title="Japanese cuisine"><i>Washoku</i></a> (和食 Japanese cuisine), includes the <a href="/wiki/Yanagi_ba" title="Yanagi ba"><i>yanagi-ba</i></a>, <i><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">deba bōchō</a></i>, and <i><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō">usuba bōchō</a></i>. </p><p>Single-bevelled knives include: </p><p><span class="anchor" id="Yanagiba"></span><span class="anchor" id="willow_blade"></span><span class="anchor" id="_ya"></span> </p> <ul><li><a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō"><i><b>Shobu-bōchō</b></i></a> — <span title="Japanese-language text"><span lang="ja">刺身</span></span>— three main <i><a href="/wiki/Sashimi" title="Sashimi">sashimi</a></i> knifes: <ul><li><a href="/wiki/Yanagiba" class="mw-redirect" title="Yanagiba"><i><b>Yanagi-ba</b></i></a> — <span title="Japanese-language text"><span lang="ja">柳刃</span></span> — (lit: "willow blade"). The most popular knife for cutting fish, also known as <a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō"><i>shobu-bōchō</i></a> (<i><a href="/wiki/Sashimi" title="Sashimi">sashimi</a></i> knife). It is used to highlight different textures of fish in their techniques: <i>hirazukuri</i> to pull cut vertically, <i>usuzukuri</i> to pull cut thin vertically, and <i>sogizukuri</i> to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance <a href="/wiki/Salmon" title="Salmon">salmon</a>). <i>Yanagi-ba</i> have angled tips and are generally heavier and have less sloping. The general blade size is from 27 to 33 centimetres (11 to 13 inches).</li> <li><a href="/wiki/Tako_hiki" class="mw-redirect" title="Tako hiki"><i><b>Tako-hiki</b></i></a> — (literally: "<a href="/wiki/Octopus_as_food" title="Octopus as food">octopus</a> cutter") A regional variant of the <i>yanagi-ba</i> from Tokyo, that is lighter, thinner, flatter, and shallower in blade height with a square tip than <i>yanagi-ba</i> to allow easier cutting through dense flesh such as that of an octopus.</li> <li><i><b>Fugu-hiki</b></i> — (lit: "<a href="/wiki/Fugu" title="Fugu">pufferfish</a> cutter") Another regional variant of the <i>yanagi-ba</i>, with a thinner blade and a round tip, that is for the very careful preparation of poisonous fugu.</li></ul></li></ul> <p><span class="anchor" id="Deba"></span><span class="anchor" id="_de"></span> </p> <ul><li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō"><i><b>Deba</b></i></a> — <span title="Japanese-language text"><span lang="ja">出刃</span></span> — (lit: 'pointed carver'). Thick knives with a broad slightly rounded arrow shape blade, to cut through resilient fish flesh for fillet and to cut through rib bones, behind the head, and through the head. Typically, they are between 5 to 10 millimetres (0.2 to 0.4 inches) thick depending on size. They include <i>hon-deba</i> (lit: "true <i>deba</i>"); <i>ko-deba</i> ("small <i>deba</i>"); <span title="Japanese-language romanization"><i lang="ja-Latn">aji-kiri</i></span> (for <i>aji</i>); <span title="Japanese-language romanization"><i lang="ja-Latn">funayuki</i></span> (a smaller, more pointed form for use on boats); <i>mioroshi deba</i> (a hybrid between <i>deba</i> and <i>yanagi-ba</i> that are intermediate in thickness, weight, and length); and <i>yo-deba</i> (lit: "Western-styled <i>deba</i>"). The smaller sizes are less thick, allowing the knife to move through flesh easily, and are much more nimble. They are still much thinner behind the edge and more fragile than a Western butchering knife. The general blade size is from <style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style>12 to 21 centimetres (<span class="frac">4<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> to <span class="frac">8<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> inches).</li></ul> <p><span class="anchor" id="Usuba"></span><span class="anchor" id="_us"></span> </p> <ul><li><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō"><i><b>Usuba</b></i></a> — <span title="Japanese-language text"><span lang="ja">薄刃</span></span> — (lit: 'thin blade') It is the thinnest of the three general knife shapes, which utilizes a flat edge profile. A vegetable cleaver similar in shape profile to the double-bevel <i>nakiri</i> as well as usage. It is used for push cutting, <i>katsuramuki</i> (rotary cutting of thin sheets) and <span title="Japanese-language romanization"><i lang="ja-Latn">sengiri</i></span> (cutting thin strips from those sheets). There are regional <i><a href="/wiki/Edo" title="Edo">edo</a>-usuba</i> (square tip) and <i>kamagata-usuba</i> (<a href="/wiki/Blade#Knife_patterns" title="Blade">sheep's foot tip</a>) variants. The general blade size range is from 15 to 24 cm (6 to 9 in).</li></ul> <p><span class="anchor" id="Mukimono"></span><span class="anchor" id="_mu"></span> </p> <ul><li><i><b>Mukimono</b></i> — Used along with <i>usuba</i> for vegetables and it has an angled tip for decorative vegetable cutting. The general blade size range is from 15 to 21 cm (6 to 8 in).</li></ul> <p><span class="anchor" id="Kirit-suke"></span><span class="anchor" id="_ki"></span> </p> <ul><li><i><b>Kirit-suke</b></i> — A large hybrid with the length of <i>yanagi-ba</i> and the blade height and profile of <i>usuba</i> with an angled tip as a compromise. It requires great knife control because of the height, length, and flatness. The general blade size range is from 24 cm (9 in) to 30 cm (12 in).</li></ul> <p><span class="anchor" id="Hone-suki"></span><span class="anchor" id="_ho"></span> </p> <ul><li><i><b>Hone-suki</b></i> — A small triangular knife used to debone chicken. Most have an angled tip to slip between tendons and cut them. The general blade size range is from 12 to 18 cm (5 to 7 in)</li></ul> <p><span class="anchor" id="Gara-suki"></span><span class="anchor" id="_ga"></span> </p> <ul><li><i><b>Gara-suki</b></i> — A thicker version of the <i>hone-suki</i>, capable of cutting through chicken bones.</li></ul> <p><span class="anchor" id="Hamo-kiri"></span><span class="anchor" id="_ha"></span> </p> <ul><li><i><b>Hamo-kiri</b></i> — (lit: <a href="/wiki/Pike_conger" class="mw-redirect" title="Pike conger">pike conger</a> cutter). It is a knife intermediate in thickness and length between <i>deba</i> and <i>yanagi-ba</i> to cut the thin bones and flesh of <a href="/wiki/Muraenesocidae" title="Muraenesocidae">pike conger</a>. The general blade size range is from 24 cm (9 in) to 30 cm (12 in).</li></ul> <ul><li><a href="/wiki/Unagisaki_h%C5%8Dch%C5%8D" title="Unagisaki hōchō"><i><b>Unagi-saki</b></i></a> — <span title="Japanese-language text"><span lang="ja">鰻裂き</span></span> — (lit: "<a href="/wiki/Eel" title="Eel">eel</a> cutting knife") This knife comes in style variants from <a href="/wiki/Kanto_region" class="mw-redirect" title="Kanto region">Kanto</a>, <a href="/wiki/Kyoto" title="Kyoto">Kyoto</a>, <a href="/wiki/Nagoya" title="Nagoya">Nagoya</a>, and <a href="/wiki/Kyushu" title="Kyushu">Kyushu</a>.</li></ul> <ul><li><a href="/wiki/Udon_kiri" title="Udon kiri"><i><b>Soba-kiri</b></i></a> — (lit: <i><a href="/wiki/Soba" title="Soba">soba</a></i> cutter). A large oblong knife for cutting noodles, with a <i>udon-kiri</i> (<a href="/wiki/Udon" title="Udon">udon</a> cutter) variant. The general blade size range is from 21 cm (8 in) to 30 cm (12 in).</li></ul> <ul><li><i><b>Mochi-kiri</b></i> — (lit: <i><a href="/wiki/Mochi" title="Mochi">mochi</a></i> cutter). Used in preparation of <i>mochi</i> (Japanese rice cake) and comes in double-handle or single-handle variants.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup></li></ul> <ul><li><a href="/wiki/Maguro_b%C5%8Dch%C5%8D" title="Maguro bōchō"><i><b>Maguro-kiri</b></i></a> — (lit: <a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">tuna</a> cutter). It is used to cut perpendicular (shorter) or parallel (longer and more flexible) to the very large Pacific <a href="/wiki/Bluefin_tuna" title="Bluefin tuna">blue-fin tuna</a> and is sized accordingly. The general blade size range is from 40 to 150 cm (20 to 60 in), so these are not normally found in domestic kitchens.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Double_bevel_knives">Double bevel knives</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=4" title="Edit section: Double bevel knives"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><span class="anchor" id="Double_bevel"></span><span class="anchor" id="Double_bevel_knife"></span><span class="anchor" id="_db"></span> Japan adopted <a href="/wiki/French_cuisine" title="French cuisine">French</a> and <a href="/wiki/German_cuisine" title="German cuisine">German</a> cutlery ideas during the <a href="/wiki/Meiji_(era)" class="mw-redirect" title="Meiji (era)">Meiji period</a> in the late 19th century, integrating them into Japanese cutting techniques and culture. Japanese knives are often flatter and lighter than their European counterparts.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Traditional Western knives are made with a double bevel — <i><a href="/wiki/Ryoba" class="mw-redirect" title="Ryoba">ryoba</a></i> — which tapers symmetrically to the cutting edge on each side. Single bevel knives, <i>kataba</i>, which only taper to one side (typically the right), can require more care and expertise when both using and in sharpening. </p><p>Double-bevelled knives include: </p><p><span class="anchor" id="Gyuto"></span><span class="anchor" id="beef-sword"></span><span class="anchor" id="_gy"></span> </p> <ul><li><a href="/wiki/Chef%27s_knife" title="Chef's knife"><i><b>Gyūtō bōchō</b></i></a> — <span title="Japanese-language text"><span lang="ja">牛刀</span></span> — (lit: "beef-knife"). This is the Japanese word, for a regular Western <a href="/wiki/Chef%27s_knife" title="Chef's knife">chef's knife</a>, used outside of Japan, for the Japanese versions of the knife type. Used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The <i>gyuto</i> is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat. For larger cuts it is used to saw back and forth. It is used to pull-cut softer meats and push-cut more muscular cuts of meat. There is usually a slope from the heel of the knife to the tip, causing the wrist to point down and the shoulder to raise when cutting. The blade size ranges from 20 cm (8 in) to 27 cm (11 in), with a shorter blade being more nimble, a longer blade giving more slicing power, and a middle length for general use.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bonem_7-0" class="reference"><a href="#cite_note-bonem-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li></ul> <p><span class="anchor" id="Santoku"></span><span class="anchor" id="three-virtues"></span><span class="anchor" id="_sa"></span> </p> <ul><li><i><b><a href="/wiki/Santoku" title="Santoku">Santoku</a></b></i> — <span title="Japanese-language text"><span lang="ja">三德</span></span> — (lit: "3 virtues"). This is often translated as "three" (<i>san</i>) "virtues", or often (and probably more relevant for English speakers): "three-uses/purposes" derived in the 1940s from the best traits of three other Japanese knives: the <i>deba</i>, <i>nakiri</i>, and <i>gyūtō</i>. As a general multi-purpose utility kitchen knife, the santoku can be used for cutting meat, fish, and/or vegetables, against the more specialized knives such as the <i>hankotsu</i>, <i>usuba</i>, <i>yaniga-ba</i> etc. being designed for just one task. These knives are generally flatter than <i>gyuto</i> knives and have a less pointy tip, instead having a rounded down-turned tip, (i.e. a sheep's foot). Since they are flatter, the wrist is in a more natural position and the shoulder does not need to be raised as high. These knives do not require as much room to cut. These are the most popular knives in most Japanese homes. The general size ranges from 16 to 20 cm (6 to 8 in).<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bonem_7-1" class="reference"><a href="#cite_note-bonem-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li></ul> <p><span class="anchor" id="Bunka_bōchō"></span><span class="anchor" id="_bu"></span> </p> <ul><li><a href="/wiki/Santoku" title="Santoku"><i><b>Bunka bōchō</b></i></a> — <span title="Japanese-language text"><span lang="ja">文化包丁</span></span> — (lit: "cultural kitchen knife"). This knife is a variant of the <i>santoku</i>, but it has a "k-tip", also called a "reverse tanto", instead of the sheep's foot tip.</li></ul> <ul><li><a href="/wiki/Nakiri_b%C5%8Dch%C5%8D" title="Nakiri bōchō"><i><b>Nakiri</b></i></a> — <span title="Japanese-language text"><span lang="ja">菜切</span></span> — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the <i>santoku</i> or <i>gyuto</i>, which allows it to cut dense products at the tip. This knife has a flat edge. Some varieties of a <i>nakiri</i> have a slightly tilted blade profile towards the handle. This makes the grip more comfortable, causing the hand tilt up slightly and enabling one to use strength from their forearm when cutting. The general size ranges from 16 to 18 cm (6 to 7 in).<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bonem_7-2" class="reference"><a href="#cite_note-bonem-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li></ul> <p><span class="anchor" id="Petty"></span><span class="anchor" id="paring_knife"></span><span class="anchor" id="_pe"></span> </p> <ul><li><a href="/wiki/Paring_knife" class="mw-redirect" title="Paring knife"><b>Petty</b></a> — The Japanese equivalent of a paring knife or utility knife. This is a smaller knife for paring or for smaller produce, often used to accompany the <i>gyuto</i>. The general sizes range from 10 to 18 centimetres (4 to 7 inches).</li></ul> <p><span class="anchor" id="Suji-hiki"></span><span class="anchor" id="muscle_cutter"></span><span class="anchor" id="_su"></span> </p> <ul><li><i><b>Suji-hiki</b></i> — <span title="Japanese-language text"><span lang="ja">筋引</span></span> — (lit: "muscle/sinews puller"). These are long knives used to cut meat, often in the form of a draw cut. The general sizes range from 24 cm (9 in) to 30 cm (12 in).</li></ul> <p><span class="anchor" id="Hankotsu"></span><span class="anchor" id="butchering_knife"></span><span class="anchor" id="_ha"></span> </p> <ul><li><i><b>Hankotsu</b></i> — (lit: "rebelious"). This is a boning butchering knife used for cattle to cut hanging meat from the bone with a pointed tip and a short height which allows the user to turn to cut along bone, connective tissue or fat. The general size is 15 centimetres (6 inches).</li></ul> <p><span class="anchor" id="katsuobushi"></span><span class="anchor" id="tuna_cutter"></span><span class="anchor" id="_ka"></span> </p> <ul><li><a href="/wiki/Katsuobushi" title="Katsuobushi"><i><b>Katsuobushi-kiri</b></i></a> — <span title="Japanese-language text"><span lang="ja">鰹節切</span></span> — (lit: "bonito-cutter"). This knife is used to slice thin scales of <a href="/wiki/Bonito" title="Bonito">bonito</a> or <a href="/wiki/Skipjack_tuna" title="Skipjack tuna">skipjack tuna</a> <i>(katsuobushi)</i> in preparation to use it as an ingredient in many dishes. The blade is short, about <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1154941027">6.5 cm (<span class="frac">2<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> in) in length and resembles a wood-carving knife.</li></ul> <p><span class="anchor" id="Chuka-bōchō"></span><span class="anchor" id="Chinese_chef’s_knife"></span><span class="anchor" id="_ha"></span> </p> <ul><li><i><b>Chuka bōchō</b></i> — <span title="Japanese-language text"><span lang="ja">中華包丁</span></span> — (lit: "China kitchen knife"). Commonly known as the Chinese chef’s knife, the <i>chuka bōchō</i> has a short handle, flat profile, and a tall blade used to gain mechanical advantage. The blade is usually thicker behind the edge to cut denser ingredients. Though sometimes called a "Chinese cleaver", they typically cannot cut through bones.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Steel">Steel</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=5" title="Edit section: Steel"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The defining qualities or characteristics of the metal of Japanese kitchen knives are: </p> <ul><li><i>toughness</i> — resistance to breaking</li> <li><i>sharpness</i> — smallest carbide and grain for smallest apex reduce force in cutting</li> <li><i>edge life</i> — an index for the length of time an edge will cut based on lack of edge rolling or chipping</li> <li><i>edge quality</i> — toothy with large carbides or refined with small carbides</li> <li><i>ease of sharpening</i> — steel easily abrades on stone and forms a sharp edge</li></ul> <p>Although each steel has its own chemical and structural limits and characteristics, the heat treatment and processing can bring out traits both inherent to the steel and like its opposite counterparts. </p><p><a href="/wiki/Carbon_steel" title="Carbon steel">Carbon steel</a> is generally harder and sharper, but is more brittle, less tough, and corrodes more easily, (usually with a dulling and blackening of the metallic patina). </p> <ul><li>White steel — purified from phosphorus and sulfur and unalloyed with variants 1, 2, and 3 (from higher to lower carbon)</li> <li>Blue <i>mokumegane</i> steel — purified and alloyed with chromium and tungsten for edge life and toughness with variants 1 and 2</li> <li>Super-blue steel — blue steel alloyed with molybdenum and vanadium and more carbon for longer edge life, but are a little more brittle</li></ul> <p><a href="/wiki/Stainless_steel" title="Stainless steel">Stainless steel</a> is generally tougher and less likely to chip, but are more difficult to hone and so can be less sharp than carbon steel. In the highest quality though, it retains an edge longer and the grain structure is similarly sized in its carbides to carbon steel. Variants include: </p> <ul><li>Powdered steel — with large carbides broken up by powdering process and <a href="/wiki/Sintered" class="mw-redirect" title="Sintered">sintered</a> together under high pressure and temperature</li> <li>Semi-stainless steel — with less chromium that prevents rust of the iron and intermediate properties between carbon and stainless steel</li> <li><a href="/wiki/Tool_steel" title="Tool steel">Tool steel</a> — heavily alloyed that may or may not be stainless</li></ul> <div class="mw-heading mw-heading2"><h2 id="Construction">Construction</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=6" title="Edit section: Construction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg/220px-Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg/330px-Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg/440px-Japanese_kitchen_knives_by_EverJean_in_Kyoto.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption><i>Hōchō</i> is an important element which determines the taste of Japanese cuisine.</figcaption></figure> <p><a href="/wiki/Steel" title="Steel">Mono-steel</a> blades are usually harder to sharpen and thinner than laminated blades. Three kinds of mono-steel blades are: </p> <ul><li><i>Zenko</i> — stamped out</li> <li><i><a href="/wiki/Honyaki" title="Honyaki">Honyaki</a></i> — forged down from carbon steel with differential hardening</li> <li>Forged down from a billet without differential hardening</li></ul> <p>Laminated blades come in 3 different types: </p> <ul><li><i>awase</i> — meaning 'mixed', for mixed steel</li> <li><i>kasumi</i> — meaning 'misty', referring to the misty look of iron after sharpening</li> <li><i>hon-kasumi</i> — higher quality <i>kasumi</i></li></ul> <p>Forming a <a href="/wiki/Japanese_swordsmithing#assembly" title="Japanese swordsmithing">laminated blade</a> involves two or more pieces of steel, the <i>jigane</i> / <i>shigane</i> and the <i>hagane</i> / <i><a href="/wiki/Tamahagane" title="Tamahagane">tamahagane</a></i>. The <i>jigane</i> refers to soft cladding or skin of stainless steel, and <i>hagane</i> refers to hard cutting carbon steel core. There is sometimes an intermediate <i>kawagane</i> layer of a medium steel. This combination of metals makes laminated blades corrosion-resistant with the stainless steel, and strong with the high carbon steel. Blade construction with stainless steel cladding over a carbon steel core is less common due to manufacturing difficulty. The <i>jigane</i> allows for a tougher, more robust knife by absorbing shocks but can still be easily sharpened. It also allows for the <i>hagane</i> harder without making the whole blade fragile. The two forms of laminated blades are: </p> <ul><li><i>Ni-mai</i> — <i>jigane</i> spine with <i>hagane</i> blade edge</li> <li><i><a href="/wiki/San_mai" title="San mai">San-mai</a></i> — <i>hagane</i> sandwiched between <i>jigane</i></li></ul> <p>A variation on the traditional laminated blade style is to form an artistic pattern in the <i>jigane</i>; patterns include: </p> <ul><li><i><a href="/wiki/Suminagashi" class="mw-redirect" title="Suminagashi">Suminagashi</a></i></li> <li><a href="/wiki/Damascus_steel" title="Damascus steel">Damascus</a><i></i></li> <li><i>Kitaeji</i></li> <li><i><a href="/wiki/Mokume-gane" title="Mokume-gane">Mokume-gane</a></i></li> <li><i>Watetsu</i></li></ul> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=7" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>A great deal of high-quality Japanese cutlery originates from <a href="/wiki/Sakai" title="Sakai">Sakai</a>, the capital of <a href="/wiki/Samurai" title="Samurai">samurai</a> <a href="/wiki/Japanese_swordsmithing" title="Japanese swordsmithing">sword manufacturing</a> since the 14th century. After the <a href="/wiki/Meiji_Restoration" title="Meiji Restoration">Meiji Restoration</a> in 1868, the samurai were banned from carrying swords as part of an attempt to modernize Japan. Though a demand for military swords remained and some sword-smiths still produced traditional samurai swords as art, the majority of sword-smiths refocused their skill to cutlery production, following the cultural shift. </p><p>The production of steel knives in Sakai began in the 16th century, when tobacco was introduced to Japan by the Portuguese and Sakai craftsmen started to make knives for cutting tobacco. The Sakai knife industry received a major boost from the <a href="/wiki/Tokugawa_shogunate" title="Tokugawa shogunate">Tokugawa shogunate</a> (1603–1868), which granted Sakai a special <a href="/wiki/Trademark" title="Trademark">seal of approval</a> and enhanced its reputation for quality. </p><p>Today, <a href="/wiki/Seki,_Gifu" title="Seki, Gifu">Seki, Gifu</a> is considered the home of modern Japanese kitchen cutlery. Many major cutlery-making companies are based in Seki, producing kitchen knives in both the traditional Japanese style and western styles, such as the <i>gyuto</i> and the <i>santoku.</i> Knives and swords are so integral to the city that it is home to the Seki Cutlery Association, the Seki Swordsmith Museum, the Seki Outdoor Knife Show, the October Cutlery Festival, and the Cutlery Hall. Most manufacturers are small family businesses where craftsmanship is more important than volume, and they typically produce fewer than a dozen knives per day.<sup id="cite_ref-nytimes_10-0" class="reference"><a href="#cite_note-nytimes-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Design_and_use">Design and use</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=8" title="Edit section: Design and use"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Since the end of World War II, western-style, double-beveled knives have gained popularity in Japan. One example of this transition is the <span title="Japanese-language romanization"><i lang="ja-Latn">santoku</i></span>, an adaptation of <span title="Japanese-language romanization"><i lang="ja-Latn">gyoto</i></span>. Other knives that have become widely used in Japan are the French chef's knife and the <span title="Japanese-language romanization"><i lang="ja-Latn">sujihiki</i></span>, roughly analogous to a western carving knife. While these knives are usually sharpened symmetrically on both sides, their blades are still given Japanese-style acute-angle cutting edges of 8-10 degrees per side with a very hard temper to increase cutting ability. </p><p>Generally, a typical Japanese kitchen will have at least a basic range of: </p> <ul><li>a traditional set of three single-bevelled knives: <ul><li><i>deba</i> (fish preparation knife)</li> <li><i>usuba</i> (or else a double-bevelled <i>nakiri</i> — vegetable chopper)</li> <li><i>yanagi-ba</i> (or else a double-bevelled <i>suji-hiki</i> — slicer)</li></ul></li> <li>a petty knife (kitchen utility / parer)</li> <li>a generalist multi-purpose <i>santoku</i></li> <li>a larger generalist <i>gyuto bocho</i> (chef’s knife)</li> <li>a single-bevelled <i>hone-suki</i> or a double-bevelled <i>hankotsu</i> (boning knife)</li></ul> <p>Most professional Japanese cooks own their personal set of knives. After <a href="/wiki/Sharpening" title="Sharpening">sharpening</a> a carbon-steel knife in the evening after use, the user may let the knife "rest" for a day to restore its <a href="/wiki/Patina" title="Patina">patina</a> and remove any metallic odor or taste that might otherwise be passed on to the food.<sup id="cite_ref-Tsuji1980_11-0" class="reference"><a href="#cite_note-Tsuji1980-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Some cooks choose to own two sets of knives for this reason. </p><p>Japanese knives feature subtle variations on the chisel grind. Usually, the back side of the blade (i.e. the left side, for a right-handed user) is concave to reduce drag and adhesion so the food separates more cleanly (this concave feature is known as <span title="Japanese-language romanization"><i lang="ja-Latn">urasuki</i></span><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup>). The <span title="Japanese-language romanization"><i lang="ja-Latn">kanisaki deba</i></span>, used for cutting crab and other shellfish, has the grind on the opposite side (left side angled for right-handed use), so that the meat is not cut when chopping the shell.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=9" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Japanese_kitchen_knives" class="extiw" title="commons:Category:Japanese kitchen knives">Japanese kitchen knives</a></span>.</div></div> </div> <ul><li><a href="/wiki/List_of_Japanese_cooking_utensils" title="List of Japanese cooking utensils">List of Japanese cooking utensils</a></li> <li><a href="/wiki/Honyaki" title="Honyaki">Honyaki</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=10" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFItoh2017" class="citation news cs1">Itoh, Makiko (2017-05-27). <a rel="nofollow" class="external text" href="https://www.japantimes.co.jp/life/2017/05/27/food/hone-knowledge-japanese-kitchen-knives/">"Hone your knowledge of Japanese kitchen knives"</a>. <i>The Japan Times Online</i>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0447-5763">0447-5763</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2018-03-04</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Japan+Times+Online&rft.atitle=Hone+your+knowledge+of+Japanese+kitchen+knives&rft.date=2017-05-27&rft.issn=0447-5763&rft.aulast=Itoh&rft.aufirst=Makiko&rft_id=https%3A%2F%2Fwww.japantimes.co.jp%2Flife%2F2017%2F05%2F27%2Ffood%2Fhone-knowledge-japanese-kitchen-knives%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFShackleford2010" class="citation book cs1">Shackleford, Steve (2010-09-07). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=nNX4Haf6FsEC&q=Japanese+Handles+are+made+of+ho+wood&pg=PA128"><i>Spirit Of The Sword: A Celebration of Artistry and Craftsmanship</i></a>. Krause Publications. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1440216398" title="Special:BookSources/978-1440216398"><bdi>978-1440216398</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Spirit+Of+The+Sword%3A+A+Celebration+of+Artistry+and+Craftsmanship&rft.pub=Krause+Publications&rft.date=2010-09-07&rft.isbn=978-1440216398&rft.aulast=Shackleford&rft.aufirst=Steve&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DnNX4Haf6FsEC%26q%3DJapanese%2BHandles%2Bare%2Bmade%2Bof%2Bho%2Bwood%26pg%3DPA128&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged March 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.village-bakery.com/best-japanese-knives/">"5 Best Japanese Knives Reviews - Updated 2019 (A Must Read!)"</a>. <i>Village Bakery</i>. 2017-09-14<span class="reference-accessdate">. Retrieved <span class="nowrap">2019-02-17</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Village+Bakery&rft.atitle=5+Best+Japanese+Knives+Reviews+-+Updated+2019+%28A+Must+Read%21%29&rft.date=2017-09-14&rft_id=https%3A%2F%2Fwww.village-bakery.com%2Fbest-japanese-knives%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://thechefdojo.com/complete-guide-to-japanese-knife-types/#Mochikiri_Mochi_Knife">"Guide to Japanese Knife Types"</a>. <i>The Chef Dojo</i><span class="reference-accessdate">. Retrieved <span class="nowrap">22 June</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Chef+Dojo&rft.atitle=Guide+to+Japanese+Knife+Types&rft_id=https%3A%2F%2Fthechefdojo.com%2Fcomplete-guide-to-japanese-knife-types%2F%23Mochikiri_Mochi_Knife&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCarter2011" class="citation book cs1">Carter, Murray (2011-09-22). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=xw-woxJuDZAC&q=japanese+cutlery+book"><i>Bladesmithing with Murray Carter: Modern Application of Traditional Techniques</i></a>. Krause Publications. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1440218477" title="Special:BookSources/978-1440218477"><bdi>978-1440218477</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Bladesmithing+with+Murray+Carter%3A+Modern+Application+of+Traditional+Techniques&rft.pub=Krause+Publications&rft.date=2011-09-22&rft.isbn=978-1440218477&rft.aulast=Carter&rft.aufirst=Murray&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dxw-woxJuDZAC%26q%3Djapanese%2Bcutlery%2Bbook&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged March 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.chefknivestogo.com/gyutos.html">"Gyutos"</a>. <i>Chef Knives To Go</i><span class="reference-accessdate">. Retrieved <span class="nowrap">1 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chef+Knives+To+Go&rft.atitle=Gyutos&rft_id=https%3A%2F%2Fwww.chefknivestogo.com%2Fgyutos.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-bonem-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-bonem_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-bonem_7-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-bonem_7-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBonem2009" class="citation web cs1">Bonem, Max (1 July 2009). <a rel="nofollow" class="external text" href="http://www.foodandwine.com/articles/japanese-knife-guide">"Japanese Knife Guide"</a>. <i>Food & Wine Magazine</i><span class="reference-accessdate">. Retrieved <span class="nowrap">1 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Food+%26+Wine+Magazine&rft.atitle=Japanese+Knife+Guide&rft.date=2009-07-01&rft.aulast=Bonem&rft.aufirst=Max&rft_id=http%3A%2F%2Fwww.foodandwine.com%2Farticles%2Fjapanese-knife-guide&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.chefknivestogo.com/santokuknives.html">"Santokus"</a>. <i>Chef Knives To Go</i><span class="reference-accessdate">. Retrieved <span class="nowrap">1 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chef+Knives+To+Go&rft.atitle=Santokus&rft_id=https%3A%2F%2Fwww.chefknivestogo.com%2Fsantokuknives.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.chefknivestogo.com/nakiri-knives.html">"Nakiris"</a>. <i>Chef Knives To Go</i><span class="reference-accessdate">. Retrieved <span class="nowrap">1 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chef+Knives+To+Go&rft.atitle=Nakiris&rft_id=https%3A%2F%2Fwww.chefknivestogo.com%2Fnakiri-knives.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-nytimes-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-nytimes_10-0">^</a></b></span> <span class="reference-text">Hurt, Harry, III (2006) <a rel="nofollow" class="external text" href="https://www.nytimes.com/2006/09/23/business/23pursuits.html">"How to Succeed at Knife-Sharpening Without Losing a Thumb"</a> <i><a href="/wiki/The_New_York_Times" title="The New York Times">The New York Times</a></i>, September 23, 2006. Accessed September 23, 2006.</span> </li> <li id="cite_note-Tsuji1980-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-Tsuji1980_11-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFShizuo_Tsuji1980" class="citation book cs1">Shizuo Tsuji (1980). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=vqi5aBzp8zgC"><i>Japanese Cooking: A Simple Art</i></a>. Kodansha International Limited. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-87011-399-4" title="Special:BookSources/978-0-87011-399-4"><bdi>978-0-87011-399-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Japanese+Cooking%3A+A+Simple+Art&rft.pub=Kodansha+International+Limited&rft.date=1980&rft.isbn=978-0-87011-399-4&rft.au=Shizuo+Tsuji&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dvqi5aBzp8zgC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AJapanese+kitchen+knife" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://zknives.com/knives/articles/knifeedgetypes.shtml">Knife Edge Grind Types</a></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://zknives.com/knives/kitchen/misc/usetype/all/index.shtml">Japanese Kitchen Knife Types And Styles</a></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=11" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Tsuji, Shizuo, and Mary Sutherland. <i>Japanese Cooking: A Simple Art</i>, first edition. Tokyo: Kodansha International Ltd., 1980. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-87011-399-2" title="Special:BookSources/0-87011-399-2">0-87011-399-2</a>.</li></ul> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Japanese_kitchen_knife&action=edit&section=12" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Nozaki, Hiromitsu, & Klippensteen, Kate (2009) <i>Japanese Kitchen Knives: essential techniques and recipes</i>. Tokyo: Kodansha International <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-4-7700-3076-4" title="Special:BookSources/978-4-7700-3076-4">978-4-7700-3076-4</a></li> <li>Tsuji, Shizuo, & Sutherland, Mary (2006) <i>Japanese Cooking: a simple art</i>; revised edition. Tokyo: Kodansha International <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-4-7700-3049-8" title="Special:BookSources/978-4-7700-3049-8">978-4-7700-3049-8</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output 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aria-labelledby="Knives_and_daggers" style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini 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template">e</abbr></a></li></ul></div><div id="Knives_and_daggers" style="font-size:114%;margin:0 4em"><a href="/wiki/Knife" title="Knife">Knives</a> and <a href="/wiki/Dagger" title="Dagger">daggers</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><a href="/wiki/List_of_daggers" title="List of daggers">List of daggers</a></li> <li><a href="/wiki/List_of_blade_materials" title="List of blade materials">List of blade materials</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Kitchen_knife" title="Kitchen knife">Kitchen</a> and<br /> <a href="/wiki/Table_knife" title="Table knife">table</a> knives</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Boning_knife" title="Boning knife">Boning</a></li> <li><a href="/wiki/Boti" title="Boti">Boti</a></li> <li><a href="/wiki/Bread_knife" title="Bread knife">Bread knife</a></li> <li><a href="/wiki/Butcher_knife" title="Butcher knife">Butcher knife</a></li> <li><a href="/wiki/Butter_knife" title="Butter knife">Butter knife</a></li> <li><a href="/wiki/Caidao" title="Caidao">Caidao</a></li> <li><a href="/wiki/Cheese_knife" title="Cheese knife">Cheese knife</a></li> <li><a href="/wiki/Chef%27s_knife" title="Chef's knife">Chef's knife</a></li> <li><a href="/wiki/Cleaver" title="Cleaver">Cleaver</a></li> <li><a href="/wiki/Electric_knife" title="Electric knife">Electric knife</a></li> <li><a href="/wiki/Fillet_knife" title="Fillet knife">Fillet knife</a></li> <li><a href="/wiki/Grapefruit_knife" title="Grapefruit knife">Grapefruit knife</a></li> <li><a href="/wiki/Lame_(kitchen_tool)" title="Lame (kitchen tool)">Lame</a></li> <li><a href="/wiki/Mezzaluna" title="Mezzaluna">Mezzaluna</a></li> <li><a href="/wiki/Parmesan_knife" title="Parmesan knife">Parmesan knife</a></li> <li><a href="/wiki/Pizza_cutter" title="Pizza cutter">Pizza cutter</a></li> <li><a href="/wiki/Splayd" title="Splayd">Splayd</a></li> <li><a href="/wiki/Steak_knife" title="Steak knife">Steak knife</a></li> <li><a href="/wiki/Tomato_knife" title="Tomato knife">Tomato knife</a></li> <li><a class="mw-selflink selflink">Japanese kitchen knives</a> <ul><li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">Deba bōchō</a></li> <li><a href="/wiki/Maguro_b%C5%8Dch%C5%8D" title="Maguro bōchō">Maguro bōchō</a></li> <li><a href="/wiki/Nakiri_b%C5%8Dch%C5%8D" title="Nakiri bōchō">Nakiri bōchō</a></li> <li><a href="/wiki/Santoku" title="Santoku">Santoku</a></li> <li><a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō">Sashimi bōchō</a></li> <li><a href="/wiki/Udon_kiri" title="Udon kiri">Udon kiri</a></li> <li><a href="/wiki/Unagisaki_h%C5%8Dch%C5%8D" title="Unagisaki hōchō">Unagisaki hōchō</a></li> <li><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō">Usuba bōchō</a></li> <li><a href="/wiki/Yanagi_ba" title="Yanagi ba">Yanagi ba</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other <a href="/wiki/Knife" title="Knife">knives</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aircrew_Survival_Egress_Knife" title="Aircrew Survival Egress Knife">Aircrew Survival Egress Knife</a></li> <li><a href="/wiki/Athame" title="Athame">Athame</a></li> <li><a href="/wiki/Butterfly_knife" title="Butterfly knife">Balisong/Butterfly</a></li> <li><a href="/wiki/Ballistic_knife" title="Ballistic knife">Ballistic</a></li> <li><a href="/wiki/Ballpoint_pen_knife" title="Ballpoint pen knife">Ballpoint pen knife</a></li> <li><a href="/wiki/Bayonet" title="Bayonet">Bayonet</a></li> <li><a href="/wiki/Boline" title="Boline">Boline</a></li> <li><a href="/wiki/Bolo_knife" title="Bolo knife">Bolo</a></li> <li><a href="/wiki/Boot_knife" title="Boot knife">Boot knife</a></li> <li><a href="/wiki/Bowie_knife" title="Bowie knife">Bowie</a></li> <li><a href="/wiki/Cane_knife" title="Cane knife">Cane knife</a></li> <li><a href="/wiki/Ceramic_knife" title="Ceramic knife">Ceramic knife</a></li> <li><a href="/wiki/Clip_point" title="Clip point">Clip point</a></li> <li><a href="/wiki/Combat_knife" title="Combat knife">Combat knife</a></li> <li><a href="/wiki/Commander_(knife)" title="Commander (knife)">Commander</a></li> <li><a href="/wiki/Corvo_(knife)" title="Corvo (knife)">Corvo</a></li> <li><a href="/wiki/CQC-6" title="CQC-6">CQC-6</a></li> <li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">Deba bōchō</a></li> <li><a href="/wiki/Diving_knife" class="mw-redirect" title="Diving knife">Diving knife</a></li> <li><a href="/wiki/Drop_point" title="Drop point">Drop point</a></li> <li><a href="/wiki/Fairbairn%E2%80%93Sykes_fighting_knife" title="Fairbairn–Sykes fighting knife">Fairbairn–Sykes fighting knife</a></li> <li><a href="/wiki/Gerber_Mark_II" title="Gerber Mark II">Gerber Mark II</a></li> <li><a href="/wiki/Ginsu" title="Ginsu">Ginsu</a></li> <li><a href="/wiki/Golok" title="Golok">Golok</a></li> <li><a href="/wiki/Gravity_knife" title="Gravity knife">Gravity knife</a></li> <li><a href="/wiki/Guna_(knife)" title="Guna (knife)">Guna</a></li> <li><a href="/wiki/Hacking_knife" title="Hacking knife">Hacking knife</a></li> <li><a href="/wiki/Higonokami" title="Higonokami">Higonokami</a></li> <li><a href="/wiki/Hunting_knife" title="Hunting knife">Hunting knife</a></li> <li><a href="/wiki/Husa_knife" title="Husa knife">Husa knife</a></li> <li>Ivan's Knife</li> <li><a href="/wiki/Jacob%27s_ladder_(knife)" title="Jacob's ladder (knife)">Jacob's ladder</a></li> <li><a href="/wiki/Karambit" title="Karambit">Karambit</a></li> <li><a href="/wiki/Kard" title="Kard">Kard</a></li> <li><a href="/wiki/Kirpan" title="Kirpan">Kirpan</a></li> <li><a href="/wiki/Kitchen_knife" title="Kitchen knife">Kitchen knife</a></li> <li><a href="/wiki/Kukri" title="Kukri">Kukri</a></li> <li><a href="/wiki/Laguiole_knife" title="Laguiole knife">Laguiole knife</a></li> <li><a href="/wiki/Machete" title="Machete">Machete</a></li> <li><a href="/wiki/Mandau_(knife)" title="Mandau (knife)">Mandau</a></li> <li><a href="/wiki/Marking_knife" title="Marking knife">Marking knife</a></li> <li><a href="/wiki/Misericorde_(weapon)" title="Misericorde (weapon)">Misericorde</a></li> <li><a href="/wiki/Mora_knife" title="Mora knife">Mora knife</a></li> <li><a href="/wiki/Multi-tool" title="Multi-tool">Multi-tool</a></li> <li><a href="/wiki/Navaja" title="Navaja">Navaja</a></li> <li><a href="/wiki/Neck_knife" title="Neck knife">Neck knife</a></li> <li><a href="/wiki/Nontron_knife" title="Nontron knife">Nontron knife</a></li> <li><a href="/wiki/Opinel_knife" class="mw-redirect" title="Opinel knife">Opinel knife</a></li> <li><a href="/wiki/Palette_knife" title="Palette knife">Palette knife</a></li> <li><a href="/wiki/Pantographic_knife" title="Pantographic knife">Pantographic knife</a></li> <li><a href="/wiki/Parang_(knife)" title="Parang (knife)">Parang</a></li> <li><a href="/wiki/Penknife" title="Penknife">Penknife</a></li> <li><a href="/wiki/Penny_knife" title="Penny knife">Penny knife</a></li> <li><a href="/wiki/Pesh-kabz" title="Pesh-kabz">Pesh-kabz</a></li> <li><a href="/wiki/Pirah" title="Pirah">Pirah</a></li> <li><a href="/wiki/Pocketknife" title="Pocketknife">Pocketknife</a></li> <li><a href="/wiki/Phurba" title="Phurba">Phurba</a></li> <li><a href="/wiki/Putty_knife" title="Putty knife">Putty knife</a></li> <li><a href="/wiki/Puukko" title="Puukko">Puukko</a></li> <li><a href="/wiki/Rampuri" title="Rampuri">Rampuri</a></li> <li><a href="/wiki/Resolza" title="Resolza">Resolza</a></li> <li><a href="/wiki/Sabatier" title="Sabatier">Sabatier</a></li> <li><a href="/wiki/Sami_knife" title="Sami knife">Sami knife</a></li> <li><a href="/wiki/SARK" title="SARK">SARK</a></li> <li><a href="/wiki/Scalpel" title="Scalpel">Scalpel</a></li> <li><a href="/wiki/Seax" title="Seax">Seax</a></li> <li><a href="/wiki/Sgian-dubh" title="Sgian-dubh">Sgian dubh</a></li> <li><a href="/wiki/Sharpfinger" title="Sharpfinger">Sharpfinger</a></li> <li><a href="/wiki/Sheath_knife" title="Sheath knife">Sheath knife</a></li> <li><a href="/wiki/Shiv_(weapon)" title="Shiv (weapon)">Shiv</a></li> <li><a href="/wiki/Sliding_knife" title="Sliding knife">Sliding knife</a></li> <li><a href="/wiki/Smatchet" title="Smatchet">Smatchet</a></li> <li><a href="/wiki/SOG_Knife" title="SOG Knife">SOG Knife</a></li> <li><a href="/wiki/Straight_razor" title="Straight razor">Straight razor</a></li> <li><a href="/wiki/Strider_SMF" title="Strider SMF">Strider SMF</a></li> <li><a href="/wiki/Survival_knife" title="Survival knife">Survival knife</a></li> <li><a href="/wiki/Swiss_Army_knife" title="Swiss Army knife">Swiss Army knife</a></li> <li><a href="/wiki/Switchblade" title="Switchblade">Switchblade</a></li> <li><a href="/wiki/Taping_knife" title="Taping knife">Taping knife</a></li> <li><a href="/wiki/Throwing_knife" title="Throwing knife">Throwing knife</a></li> <li><a href="/wiki/Trench_knife" title="Trench knife">Trench knife</a></li> <li><a href="/wiki/Tumi" title="Tumi">Tumi</a></li> <li><a href="/wiki/Ulu" title="Ulu">Ulu</a></li> <li><a href="/wiki/Utility_knife" title="Utility knife">Utility knife</a></li> <li>Verlängerungsmesser</li> <li><a href="/wiki/Warrior_knife" title="Warrior knife">Warrior knife</a></li> <li><a href="/wiki/Wedung" title="Wedung">Wedung</a></li> <li><a href="/wiki/X-Acto" title="X-Acto">X-Acto</a></li> <li><a href="/wiki/Yarara_Parachute_Knife" class="mw-redirect" title="Yarara Parachute Knife">Yarara Parachute Knife</a></li> <li><a href="/wiki/Yatagan" title="Yatagan">Yatagan</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dagger" title="Dagger">Daggers</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anelace" title="Anelace">Anelace</a></li> <li><a href="/wiki/Applegate%E2%80%93Fairbairn_fighting_knife" title="Applegate–Fairbairn fighting knife">Applegate–Fairbairn fighting knife</a></li> <li><a href="/wiki/Arkansas_toothpick" title="Arkansas toothpick">Arkansas toothpick</a></li> <li><a href="/wiki/BC-41" title="BC-41">BC-41</a></li> <li><a href="/wiki/Bagh_nakh" title="Bagh nakh">Bagh nakh</a></li> <li><a href="/wiki/Balarao" title="Balarao">Balarao</a></li> <li><a href="/wiki/Baselard" title="Baselard">Baselard</a></li> <li><a href="/wiki/Bichuwa" title="Bichuwa">Bichuwa</a></li> <li><a href="/wiki/Bollock_dagger" title="Bollock dagger">Bollock dagger</a></li> <li><a href="/wiki/Cinquedea" title="Cinquedea">Cinquedea</a></li> <li><a href="/wiki/Dha_(sword)" title="Dha (sword)">Dha</a></li> <li><a href="/wiki/Dirk" title="Dirk">Dirk</a></li> <li><a href="/wiki/Ear_dagger" title="Ear dagger">Ear dagger</a></li> <li><a href="/wiki/Emeici" title="Emeici">Emeici</a></li> <li><a href="/wiki/Fac%C3%B3n" title="Facón">Facón</a></li> <li><a href="/wiki/French_Nail" class="mw-redirect" title="French Nail">French Nail</a></li> <li><a href="/wiki/Gunong" title="Gunong">Gunong</a></li> <li><a href="/wiki/Hunting_dagger" class="mw-redirect" title="Hunting dagger">Hunting dagger</a></li> <li><a href="/wiki/Jambiya" title="Jambiya">Jambiya</a></li> <li><a href="/wiki/Jile" title="Jile">Jile</a></li> <li><a href="/wiki/Kabutowari" title="Kabutowari">Kabutowari</a></li> <li><a href="/wiki/Kaiken_(dagger)" title="Kaiken (dagger)">Kaiken</a></li> <li><a href="/wiki/Kalis" title="Kalis">Kalis</a></li> <li><a href="/wiki/Katar_(dagger)" title="Katar (dagger)">Katar</a></li> <li><a href="/wiki/Khanjali" title="Khanjali">Khanjali</a></li> <li><a href="/wiki/Khanjar" title="Khanjar">Khanjar</a></li> <li><a href="/wiki/Kris" title="Kris">Kris</a></li> <li><a href="/wiki/Kunai" title="Kunai">Kunai</a></li> <li><a href="/wiki/Liaoning_bronze_dagger_culture" title="Liaoning bronze dagger culture">Liaoning dagger</a></li> <li><a href="/wiki/Mark_I_trench_knife" title="Mark I trench knife">Mark I trench knife</a></li> <li>Microtech Jagdkommando</li> <li><a href="/wiki/Parrying_dagger" title="Parrying dagger">Parrying dagger</a></li> <li><a href="/wiki/Poignard" title="Poignard">Poignard</a></li> <li><a href="/wiki/Pugio" title="Pugio">Pugio</a></li> <li><a href="/wiki/Push_dagger" title="Push dagger">Push dagger</a></li> <li><a href="/wiki/Rondel_dagger" title="Rondel dagger">Rondel dagger</a></li> <li><a href="/wiki/Seme_(dagger)" title="Seme (dagger)">Seme</a></li> <li><a href="/wiki/Shobo" title="Shobo">Shobo</a></li> <li><a href="/wiki/Sica" title="Sica">Sica</a></li> <li><a href="/wiki/Stiletto" title="Stiletto">Stiletto</a></li> <li><a href="/wiki/Tant%C5%8D" title="Tantō">Tantō</a></li> <li><a href="/wiki/United_States_Marine_Raider_stiletto" title="United States Marine Raider stiletto">U.S. Marine Raider stiletto</a></li> <li><a href="/wiki/V-42_stiletto" title="V-42 stiletto">V-42</a></li> <li><a href="/wiki/Yoroi-d%C5%8Dshi" title="Yoroi-dōshi">Yoroi-dōshi</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Manufacturing" title="Manufacturing">Manufacturers</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aitor_Knife_Company" title="Aitor Knife Company">Aitor Knife Company</a></li> <li><a href="/wiki/Al_Mar_Knives" title="Al Mar Knives">Al Mar Knives</a></li> <li><a href="/wiki/American_Tomahawk_Company" title="American Tomahawk Company">American Tomahawk Company</a></li> <li><a href="/wiki/Aritsugu" title="Aritsugu">Aritsugu</a></li> <li><a href="/wiki/Benchmade" title="Benchmade">Benchmade</a></li> <li><a href="/wiki/B%C3%B6ker" title="Böker">Böker</a></li> <li><a href="/wiki/Buck_Knives" title="Buck Knives">Buck Knives</a></li> <li><a href="/wiki/Camillus_Cutlery_Company" title="Camillus Cutlery Company">Camillus Cutlery Company</a></li> <li><a href="/wiki/Cattaraugus_Cutlery_Company" title="Cattaraugus Cutlery Company">Cattaraugus Cutlery Company</a></li> <li><a href="/wiki/Chris_Reeve_Knives" title="Chris Reeve Knives">Chris Reeve Knives</a></li> <li><a href="/wiki/Chroma_Cnife" title="Chroma Cnife">Chroma Cnife</a></li> <li><a href="/wiki/Clauss_Cutlery_Company" title="Clauss Cutlery Company">Clauss Cutlery Company</a></li> <li><a href="/wiki/Cobray_Company" title="Cobray Company">Cobray Company</a></li> <li><a href="/wiki/Cold_Steel_(company)" title="Cold Steel (company)">Cold Steel</a></li> <li><a href="/wiki/Columbia_River_Knife_%26_Tool" title="Columbia River Knife & Tool">Columbia River Knife & Tool</a></li> <li><a href="/wiki/Cuisinart" title="Cuisinart">Cuisinart</a></li> <li><a href="/wiki/Cutco" title="Cutco">Cutco</a></li> <li><a href="/wiki/Dalian_Hanwei_Metal" title="Dalian Hanwei Metal">Dalian Hanwei Metal</a></li> <li>Dexter-Russell</li> <li><a href="/wiki/Ek_Commando_Knife_Co." title="Ek Commando Knife Co.">Ek Commando Knife Co.</a></li> <li>EKA</li> <li><a href="/wiki/Emerson_Knives" title="Emerson Knives">Emerson Knives</a></li> <li><a href="/wiki/F._Dick" title="F. Dick">F. Dick</a></li> <li><a href="/wiki/F%C3%A4llkniven" title="Fällkniven">Fällkniven</a></li> <li><a href="/wiki/FAMAE" title="FAMAE">FAMAE</a></li> <li><a href="/wiki/Fiskars" title="Fiskars">Fiskars</a> <ul><li><a href="/wiki/Gerber_Legendary_Blades" title="Gerber Legendary Blades">Gerber Legendary Blades</a></li></ul></li> <li><a href="/wiki/F%C3%BCritechnics" title="Füritechnics">Füritechnics</a></li> <li><a href="/wiki/Glock_Ges.m.b.H." title="Glock Ges.m.b.H.">Glock Ges.m.b.H.</a></li> <li><a href="/wiki/Imperial_Schrade" title="Imperial Schrade">Imperial Schrade</a></li> <li>Ivan's</li> <li><a href="/wiki/Ka-Bar" title="Ka-Bar">Ka-Bar</a></li> <li><a href="/wiki/Kershaw_Knives" title="Kershaw Knives">Kershaw Knives</a></li> <li><a href="/wiki/KitchenAid" title="KitchenAid">KitchenAid</a></li> <li><a href="/wiki/Korin_Japanese_Trading_Company" title="Korin Japanese Trading Company">Korin Japanese Trading Company</a></li> <li><a href="/wiki/Kyocera" title="Kyocera">Kyocera</a></li> <li><a href="/wiki/Leatherman" title="Leatherman">Leatherman</a></li> <li><a href="/wiki/Mad_Dog_Knives" title="Mad Dog Knives">Mad Dog Knives</a></li> <li><a href="/wiki/Marble_Arms" title="Marble Arms">Marble Arms</a></li> <li><a href="/wiki/Medford_Knife_and_Tool" title="Medford Knife and Tool">Medford Knife and Tool</a></li> <li><a href="/wiki/Microtech_Knives" title="Microtech Knives">Microtech Knives</a></li> <li><a href="/wiki/Morseth" title="Morseth">Morseth</a></li> <li><a href="/wiki/Muela_(knife_manufacturer)" title="Muela (knife manufacturer)">Muela</a></li> <li><a href="/wiki/Murphy_Knives" title="Murphy Knives">Murphy Knives</a></li> <li><a href="/wiki/OLFA" title="OLFA">OLFA</a></li> <li><a href="/wiki/Ontario_Knife_Company" title="Ontario Knife Company">Ontario Knife Company</a></li> <li><a href="/wiki/Opinel" title="Opinel">Opinel</a></li> <li><a href="/wiki/Randall_Made_Knives" title="Randall Made Knives">Randall Made Knives</a></li> <li>Ranz Cuchillos</li> <li><a href="/wiki/R%C3%B6sle" title="Rösle">Rösle</a></li> <li><a href="/wiki/Sabatier" title="Sabatier">Sabatier</a></li> <li><a href="/wiki/Shun_Cutlery" title="Shun Cutlery">Shun Cutlery</a></li> <li><a href="/wiki/Slice,_Inc." title="Slice, Inc.">Slice, Inc.</a></li> <li><a href="/wiki/SOG_Specialty_Knives" title="SOG Specialty Knives">SOG Specialty Knives</a></li> <li><a href="/wiki/Spyderco" title="Spyderco">Spyderco</a></li> <li>STI Knives</li> <li><a href="/wiki/Strider_Knives" title="Strider Knives">Strider Knives</a></li> <li><a href="/wiki/Thiers_Issard" title="Thiers Issard">Thiers Issard</a></li> <li><a href="/wiki/TOPS_Knives" title="TOPS Knives">TOPS Knives</a></li> <li><a href="/wiki/Tramontina" title="Tramontina">Tramontina</a></li> <li><a href="/wiki/Victorinox" title="Victorinox">Victorinox</a></li> <li><a href="/wiki/W._R._Case_%26_Sons_Cutlery_Co." title="W. R. Case & Sons Cutlery Co.">W. R. Case & Sons Cutlery Co.</a></li> <li><a href="/wiki/Carl_Walther_GmbH" title="Carl Walther GmbH">Carl Walther GmbH</a></li> <li><a href="/wiki/Wenger" title="Wenger">Wenger</a></li> <li><a href="/wiki/Western_Knife_Company" title="Western Knife Company">Western Knife Company</a></li> <li><a href="/wiki/Wilkinson_Sword" title="Wilkinson Sword">Wilkinson Sword</a></li> <li><a href="/wiki/W%C3%BCsthof" title="Wüsthof">Wüsthof</a></li> <li><a href="/wiki/Yoshida_Metal_Industry" title="Yoshida Metal Industry">Yoshida Metal Industry</a> <ul><li><a href="/wiki/Global_(cutlery)" title="Global (cutlery)">Global</a></li></ul></li> <li><a href="/wiki/Zero_Tolerance_Knives" title="Zero Tolerance Knives">Zero Tolerance Knives</a></li> <li><a href="/wiki/Zwilling_J._A._Henckels" title="Zwilling J. A. Henckels">Zwilling J. A. Henckels</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Knife_making" title="Knife making">Knifemakers</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Rex_Applegate" title="Rex Applegate">Rex Applegate</a></li> <li><a href="/wiki/James_Black_(blacksmith)" title="James Black (blacksmith)">James Black</a></li> <li><a href="/wiki/Tom_Brown_Jr." title="Tom Brown Jr.">Tom Brown Jr.</a></li> <li><a href="/wiki/Blackie_Collins" title="Blackie Collins">Blackie Collins</a></li> <li><a href="/wiki/John_Nelson_Cooper" title="John Nelson Cooper">John Nelson Cooper</a></li> <li>Jack W. Crain</li> <li><a href="/wiki/Ernest_Emerson" title="Ernest Emerson">Ernest Emerson</a></li> <li><a href="/wiki/Jerry_Fisk" title="Jerry Fisk">Jerry Fisk</a></li> <li><a href="/wiki/Bill_Harsey_Jr." title="Bill Harsey Jr.">Bill Harsey Jr.</a></li> <li><a href="/wiki/Phill_Hartsfield" title="Phill Hartsfield">Phill Hartsfield</a></li> <li><a href="/wiki/Gil_Hibben" title="Gil Hibben">Gil Hibben</a></li> <li><a href="/wiki/Jimmy_Lile" title="Jimmy Lile">Jimmy Lile</a></li> <li><a href="/wiki/Bob_Loveless" title="Bob Loveless">Bob Loveless</a></li> <li><a href="/wiki/William_F._Moran_(knifemaker)" title="William F. Moran (knifemaker)">William F. Moran</a></li> <li><a href="/wiki/Ken_Onion" title="Ken Onion">Ken Onion</a></li> <li><a href="/wiki/Ralph_Osterhout" title="Ralph Osterhout">Ralph Osterhout</a></li> <li><a href="/wiki/Bo_Randall" title="Bo Randall">Bo Randall</a></li> <li><a href="/wiki/Chris_Reeve" title="Chris Reeve">Chris Reeve</a></li> <li><a href="/wiki/A._G._Russell" title="A. G. Russell">A. G. Russell</a></li> <li><a href="/wiki/Jody_Samson" title="Jody Samson">Jody Samson</a></li> <li><a href="/wiki/William_Scagel" title="William Scagel">William Scagel</a></li> <li><a href="/wiki/Mike_Snody" title="Mike Snody">Mike Snody</a></li> <li><a href="/wiki/Robert_Terzuola" title="Robert Terzuola">Robert Terzuola</a></li> <li><a href="/wiki/Michael_Walker_(knifemaker)" title="Michael Walker (knifemaker)">Michael Walker</a></li> <li><a href="/wiki/Buster_Warenski" title="Buster Warenski">Buster Warenski</a></li> <li><a href="/wiki/Daniel_Winkler_(knifemaker)" title="Daniel Winkler (knifemaker)">Daniel Winkler</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Associations</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/American_Bladesmith_Society" title="American Bladesmith Society">American Bladesmith Society</a></li> <li><a href="/wiki/Cutlery_and_Allied_Trades_Research_Association" title="Cutlery and Allied Trades Research Association">Cutlery and Allied Trades Research Association</a></li> <li><a href="/wiki/Knifemakers%27_Guild" title="Knifemakers' Guild">Knifemakers' Guild</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight: bold;"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Knives" title="Category:Knives">Category:Knives</a> / <a href="/wiki/Category:Daggers" title="Category:Daggers">Daggers</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Japanese_food_and_drink" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Japanese_food_and_drink" title="Template:Japanese food and drink"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Japanese_food_and_drink" title="Template talk:Japanese food and drink"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Japanese_food_and_drink" title="Special:EditPage/Template:Japanese food and drink"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Japanese_food_and_drink" style="font-size:114%;margin:0 4em"><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese food and drink</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Shushoku</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_rice" title="Japanese rice">Rice</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chahan_(dish)" title="Chahan (dish)">Chahan</a></li> <li><a href="/wiki/Japanese_curry" title="Japanese curry">Curry</a> <ul><li><a href="/wiki/Katsu_curry" title="Katsu curry">Katsu curry</a></li></ul></li> <li><a href="/wiki/Glutinous_rice" title="Glutinous rice">Glutinous</a></li> <li><a href="/wiki/Germinated_brown_rice" title="Germinated brown rice">Hatsuga genmai</a></li> <li><a href="/wiki/Congee" title="Congee">Kayu</a></li> <li><a href="/wiki/Donburi" title="Donburi">Donmono</a> <ul><li><a href="/wiki/Ch%C5%ABkadon" title="Chūkadon">Chūkadon</a></li> <li><a href="/wiki/Gy%C5%ABdon" title="Gyūdon">Gyūdon</a></li> <li><a href="/wiki/Katsudon" title="Katsudon">Katsudon</a></li> <li><a href="/wiki/Oyakodon" title="Oyakodon">Oyakodon</a></li> <li><a href="/wiki/Tekkadon" title="Tekkadon">Tekkadon</a></li> <li><a href="/wiki/Tenshindon" title="Tenshindon">Tenshindon</a></li> <li><a href="/wiki/Unadon" title="Unadon">Unadon</a></li></ul></li> <li><a href="/wiki/Hayashi_rice" title="Hayashi rice">Hayashi rice</a></li> <li><a href="/wiki/Ichij%C5%AB-sansai" title="Ichijū-sansai">Ichijū-sansai</a></li> <li><a href="/wiki/Okowa" title="Okowa">Okowa</a></li> <li><a href="/wiki/Onigiri" title="Onigiri">Onigiri</a> <ul><li><a href="/wiki/Tenmusu" title="Tenmusu">Tenmusu</a></li></ul></li> <li><a href="/wiki/Omurice" title="Omurice">Omurice</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a> <ul><li><a href="/wiki/History_of_sushi" title="History of sushi">History</a></li> <li><a href="/wiki/Sustainable_sushi" title="Sustainable sushi">Sustainable</a></li></ul></li> <li><a href="/wiki/Red_bean_rice" title="Red bean rice">Sekihan</a></li> <li><a href="/wiki/Takikomi_gohan" title="Takikomi gohan">Takikomi</a></li> <li><a href="/wiki/Zosui" title="Zosui">Zosui</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_noodles" title="Japanese noodles">Noodles</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cellophane_noodles#Japan" title="Cellophane noodles">Harusame</a></li> <li><a href="/wiki/Hiyamugi" title="Hiyamugi">Hiyamugi</a></li> <li><a href="/wiki/Hiyashi_ch%C5%ABka" title="Hiyashi chūka">Hiyashi chūka</a></li> <li><a href="/wiki/Ramen" title="Ramen">Ramen</a> <ul><li><a href="/wiki/Champon" title="Champon">Champon</a></li> <li><a href="/wiki/Kagoshima_ramen" title="Kagoshima ramen">Kagoshima</a></li> <li><a href="/wiki/Muroran_curry_ramen" title="Muroran curry ramen">Muroran curry</a></li> <li><a href="/wiki/Dandan_noodles#Related_dishes" title="Dandan noodles">Tantan-men</a></li> <li><a href="/wiki/Tonkotsu_ramen" title="Tonkotsu ramen">Tonkotsu</a></li> <li><a href="/wiki/Tsukemen" title="Tsukemen">Tsukemen</a></li></ul></li> <li><a href="/wiki/Shirataki_noodles" title="Shirataki noodles">Shirataki</a></li> <li><a href="/wiki/Soba" title="Soba">Soba</a></li> <li><a href="/wiki/Okinawa_soba" title="Okinawa soba">Okinawa soba</a> <ul><li><a href="/wiki/Soki" title="Soki">Soki</a></li></ul></li> <li><a href="/wiki/S%C5%8Dmen" title="Sōmen">Sōmen</a> <ul><li><a href="/wiki/S%C5%8Dmen_salad" title="Sōmen salad">Salad</a></li></ul></li> <li><a href="/wiki/Udon" title="Udon">Udon</a> <ul><li><a href="/wiki/Yaki_udon" title="Yaki udon">Yakiudon</a></li></ul></li> <li><a href="/wiki/Yakisoba" title="Yakisoba">Yakisoba</a></li> <li><a href="/wiki/H%C5%8Dt%C5%8D" title="Hōtō">Hōtō</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Konamono</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Monjayaki" title="Monjayaki">Monjayaki</a></li> <li><a href="/wiki/Okonomiyaki" title="Okonomiyaki">Okonomiyaki</a> <ul><li><a href="/wiki/Hirayachi" class="mw-redirect" title="Hirayachi">Hirayachi</a></li></ul></li> <li><a href="/wiki/Takoyaki" title="Takoyaki">Takoyaki</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Bread</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anpan" title="Anpan">Anpan</a></li> <li><a href="/wiki/Curry_bread" title="Curry bread">Curry</a></li> <li><a href="/wiki/Melonpan" title="Melonpan">Melonpan</a></li> <li><a href="/wiki/Japanese_milk_bread" title="Japanese milk bread">Milk bread</a></li> <li><a href="/wiki/Water_roux" class="mw-redirect" title="Water roux">Yudane</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Okazu" title="Okazu">Okazu</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agedashi_d%C5%8Dfu" title="Agedashi dōfu">Agedashi dōfu</a></li> <li>Agemono <ul><li><a href="/wiki/Furai" title="Furai">Furai</a></li> <li><a href="/wiki/Karaage" title="Karaage">Karaage</a></li> <li><a href="/wiki/Korokke" title="Korokke">Korokke</a></li> <li><a href="/wiki/Kushikatsu" title="Kushikatsu">Kushikatsu</a></li> <li><a href="/wiki/Satsuma-age" title="Satsuma-age">Satsuma-age</a></li> <li><a href="/wiki/Tempura" title="Tempura">Tempura</a></li></ul></li> <li><a href="/wiki/Chawanmushi" title="Chawanmushi">Chawanmushi</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Jiaozi#Gyōza" title="Jiaozi">Gyōza</a></li> <li><a href="/wiki/Kakuni" title="Kakuni">Kakuni</a></li> <li><a href="/wiki/Nabemono" title="Nabemono">Nabemono</a></li> <li><a href="/wiki/Namasu_(Food)" class="mw-redirect" title="Namasu (Food)">Namasu</a></li> <li><a href="/wiki/Natt%C5%8D" title="Nattō">Nattō</a></li> <li><a href="/wiki/Nikujaga" title="Nikujaga">Nikujaga</a></li> <li><a href="/wiki/Oden" title="Oden">Oden</a></li> <li><a href="/wiki/Onsen_tamago" title="Onsen tamago">Onsen tamago</a></li> <li><a href="/wiki/Sashimi" title="Sashimi">Sashimi</a> <ul><li><a href="/wiki/Fugu" title="Fugu">Fugusashi</a></li></ul></li> <li><a href="/wiki/Shabu-shabu" title="Shabu-shabu">Shabu-shabu</a></li> <li><a href="/wiki/Shiokara" title="Shiokara">Shiokara</a></li> <li><a href="/wiki/Sukiyaki" title="Sukiyaki">Sukiyaki</a></li> <li><a href="/wiki/Tamagoyaki" title="Tamagoyaki">Tamagoyaki</a></li> <li><a href="/wiki/Tokoroten" title="Tokoroten">Tokoroten</a></li> <li><a href="/wiki/Tonkatsu" title="Tonkatsu">Tonkatsu</a></li> <li><a href="/wiki/Tororo_(food)" title="Tororo (food)">Tororo</a></li> <li><a href="/wiki/Tsukemono" title="Tsukemono">Tsukemono</a> <ul><li><a href="/wiki/Nukazuke" title="Nukazuke">Nukazuke</a></li> <li><a href="/wiki/Takuan" title="Takuan">Takuan</a></li></ul></li> <li><a href="/wiki/Tsukudani" title="Tsukudani">Tsukudani</a></li> <li><a href="/wiki/Tsukune" title="Tsukune">Tsukune</a></li> <li><a href="/wiki/Yakiniku" title="Yakiniku">Yakiniku</a></li> <li><a href="/wiki/Yakitori" title="Yakitori">Yakitori</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soup<br />(<a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Shirumono</a>)</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butajiru" title="Butajiru">Butajiru</a></li> <li><a href="/wiki/Kenchin-jiru" title="Kenchin-jiru">Kenchin-jiru</a></li> <li><a href="/wiki/Miso_soup" title="Miso soup">Miso soup</a></li> <li><a href="/wiki/Suimono" class="mw-redirect" title="Suimono">Suimono</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E5%90%B8%E3%81%84%E7%89%A9" class="extiw" title="ja:吸い物">ja</a>]</span></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Set menu</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bento" title="Bento">Bento</a> <ul><li><a href="/wiki/Ekiben" title="Ekiben">Ekiben</a></li> <li><a href="/wiki/Kyaraben" title="Kyaraben">Kyaraben</a></li> <li><a href="/wiki/Makunouchi" title="Makunouchi">Makunouchi</a></li> <li><a href="/wiki/Wappameshi" title="Wappameshi">Wappameshi</a></li></ul></li> <li><a href="/wiki/Honzen-ry%C5%8Dri" title="Honzen-ryōri">Honzen-ryōri</a></li> <li><a href="/wiki/J%C5%ABbako" title="Jūbako">Jūbako</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Osechi" title="Osechi">Osechi</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Beverages</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Alcoholic beverage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sake" title="Sake">Sake</a> <ul><li><a href="/wiki/Amazake" title="Amazake">Amazake</a></li> <li><a href="/wiki/Nigori" title="Nigori">Nigori</a></li> <li><a href="/wiki/Toso" title="Toso">Toso</a></li></ul></li> <li><a href="/wiki/Sh%C5%8Dch%C5%AB" title="Shōchū">Shōchū</a> <ul><li><a href="/wiki/Awamori" title="Awamori">Awamori</a></li> <li><a href="/wiki/Habushu" title="Habushu">Habushu</a></li> <li><a href="/wiki/Umeshu" title="Umeshu">Umeshu</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Tea</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Green_tea#Japan" title="Green tea">Green tea</a> <ul><li><a href="/wiki/History_of_tea_in_Japan" title="History of tea in Japan">History</a></li> <li><a href="/wiki/Bancha" title="Bancha">Bancha</a></li> <li><a href="/wiki/Gyokuro" title="Gyokuro">Gyokuro</a></li> <li><a href="/wiki/H%C5%8Djicha" title="Hōjicha">Hōjicha</a></li> <li><a href="/wiki/Kabuse_tea" class="mw-redirect" title="Kabuse tea">Kabuse</a></li> <li><a href="/wiki/Kukicha" title="Kukicha">Kukicha</a></li> <li><a href="/wiki/Matcha" title="Matcha">Matcha</a></li> <li><a href="/wiki/Sencha" title="Sencha">Sencha</a></li> <li><a href="/wiki/Uji_tea" title="Uji tea">Uji</a></li></ul></li> <li>Herbal tea <ul><li><a href="/wiki/Genmaicha" title="Genmaicha">Genmaicha</a></li> <li><a href="/wiki/Buckwheat_tea" title="Buckwheat tea">Sobacha</a></li> <li><a href="/wiki/Kelp_tea" title="Kelp tea">Kombu-cha</a></li> <li><a href="/wiki/Barley_tea" title="Barley tea">Mugicha</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soft drinks</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ramune" title="Ramune">Ramune</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Products</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aquarius_(beverage)" class="mw-redirect" title="Aquarius (beverage)">Aquarius</a></li> <li><a href="/wiki/C.C._Lemon" title="C.C. Lemon">C.C. Lemon</a></li> <li><a href="/wiki/Calpis" title="Calpis">Calpis</a></li> <li><a href="/wiki/Canned_coffee" title="Canned coffee">Canned coffee</a> <ul><li><a href="/wiki/Boss_Coffee" title="Boss Coffee">Boss</a></li> <li><a href="/wiki/Georgia_(coffee)" title="Georgia (coffee)">Georgia</a></li></ul></li> <li><a href="/wiki/Lipovitan" title="Lipovitan">Lipovitan</a></li> <li><a href="/wiki/Oronamin_C" title="Oronamin C">Oronamin C</a></li> <li><a href="/wiki/Pocari_Sweat" title="Pocari Sweat">Pocari Sweat</a></li> <li><a href="/wiki/Yakult" title="Yakult">Yakult</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Snacks /<br />desserts/<br /> <a href="/wiki/Wagashi" title="Wagashi">Wagashi</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amanatt%C5%8D" title="Amanattō">Amanattō</a></li> <li><a href="/wiki/Botan_Rice_Candy" title="Botan Rice Candy">Botan Rice Candy</a></li> <li><a href="/wiki/Daifuku" title="Daifuku">Daifuku</a></li> <li><a href="/wiki/Dango" title="Dango">Dango</a> <ul><li><a href="/wiki/Chichi_dango" title="Chichi dango">Chichi</a></li> <li><a href="/wiki/Kibi_dango_(millet_dumpling)" title="Kibi dango (millet dumpling)">Kibi</a></li></ul></li> <li><a href="/wiki/Dorayaki" title="Dorayaki">Dorayaki</a></li> <li><a href="/wiki/Karukan" title="Karukan">Karukan</a></li> <li><a href="/wiki/Konpeit%C5%8D" title="Konpeitō">Konpeitō</a></li> <li><a href="/wiki/Manj%C5%AB" title="Manjū">Manjū</a></li> <li><a href="/wiki/Mochi" title="Mochi">Mochi</a> <ul><li><a href="/wiki/Agemochi" title="Agemochi">Agemochi</a></li> <li><a href="/wiki/Goheimochi" title="Goheimochi">Goheimochi</a></li> <li><a href="/wiki/Kankoro_Mochi" class="mw-redirect" title="Kankoro Mochi">Kankoro</a></li> <li><a href="/wiki/Kuzumochi" title="Kuzumochi">Kuzumochi</a></li> <li><a href="/wiki/Zunda-mochi" title="Zunda-mochi">Zunda-mochi</a></li></ul></li> <li><a href="/wiki/Senbei" title="Senbei">Senbei</a> <ul><li><a href="/wiki/Arare_(food)" title="Arare (food)">Arare</a></li></ul></li> <li><a href="/wiki/Shiruko" title="Shiruko">Shiruko</a></li> <li><a href="/wiki/Taiyaki" title="Taiyaki">Taiyaki</a></li> <li><a href="/wiki/Uir%C5%8D" title="Uirō">Uirō</a></li> <li><a href="/wiki/Warabimochi" title="Warabimochi">Warabimochi</a></li> <li><a href="/wiki/Y%C5%8Dkan" title="Yōkan">Yōkan</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fruits</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Square_watermelon" title="Square watermelon">Square watermelon</a></li> <li><a href="/wiki/Yubari_King" title="Yubari King">Yubari King</a></li> <li><a href="/wiki/Ruby_Roman" title="Ruby Roman">Ruby Roman</a></li> <li><a href="/wiki/Shine_Muscat" title="Shine Muscat">Shine Muscat</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients /<br />condiments</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Red_bean_paste" title="Red bean paste">Anko</a></li> <li><a href="/wiki/Green_laver" title="Green laver">Aonori</a></li> <li><a href="/wiki/Bamboo_shoot" title="Bamboo shoot">Bamboo shoot</a></li> <li><a href="/wiki/Beni_sh%C5%8Dga" title="Beni shōga">Beni shōga</a></li> <li><a href="/wiki/Arctium" title="Arctium">Burdock</a></li> <li><a href="/wiki/Daikon" title="Daikon">Daikon</a> <ul><li><a href="/wiki/Sakurajima_radish" title="Sakurajima radish">Sakurajima</a></li></ul></li> <li><a href="/wiki/Dashi" title="Dashi">Dashi</a></li> <li>Fish <ul><li><a href="/wiki/Kamaboko" title="Kamaboko">Kamaboko</a></li> <li><a href="/wiki/Pollock_roe" title="Pollock roe">Mentaiko / tarako</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Tobiko" title="Tobiko">Tobiko</a></li></ul></li> <li><a href="/wiki/Hijiki" title="Hijiki">Hijiki</a></li> <li><a href="/wiki/Kanzuri" title="Kanzuri">Kanzuri</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Katsuobushi" title="Katsuobushi">Katsuobushi</a></li> <li><a href="/wiki/Kombu" title="Kombu">Kombu</a></li> <li><a href="/wiki/Konjac" class="mw-redirect" title="Konjac">Konnyaku</a></li> <li><a href="/wiki/Kuromitsu" title="Kuromitsu">Kuromitsu</a></li> <li><a href="/wiki/Kudzu_powder" title="Kudzu powder">Kuzuko</a></li> <li><a href="/wiki/Mayonnaise#Japan" title="Mayonnaise">Mayonnaise</a></li> <li><a href="/wiki/Menma" title="Menma">Menma</a></li> <li><a href="/wiki/Mirin" title="Mirin">Mirin</a></li> <li><a href="/wiki/Miso" title="Miso">Miso</a></li> <li><a href="/wiki/Monosodium_glutamate" title="Monosodium glutamate">MSG</a></li> <li>Mushrooms <ul><li><a href="/wiki/Flammulina_filiformis" title="Flammulina filiformis">Enokitake</a></li> <li><a href="/wiki/Matsutake" title="Matsutake">Matsutake</a></li> <li><a href="/wiki/Shiitake" title="Shiitake">Shiitake</a></li></ul></li> <li><a href="/wiki/Myoga" title="Myoga">Myoga</a></li> <li><a href="/wiki/Nori" title="Nori">Nori</a></li> <li><a href="/wiki/Sake_kasu" title="Sake kasu">Sake kasu</a></li> <li><a href="/wiki/Bread_crumbs#Panko" class="mw-redirect" title="Bread crumbs">Panko</a></li> <li><a href="/wiki/Zanthoxylum_piperitum#Japanese_cuisine" title="Zanthoxylum piperitum">Sansyō</a></li> <li>Sauce <ul><li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Soy_sauce" title="Soy sauce">Soy</a></li> <li><a href="/wiki/Tare_sauce" title="Tare sauce">Tare</a></li> <li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu</a></li> <li><a href="/wiki/Worcestershire_sauce#Japan" title="Worcestershire sauce">Worcestershire</a></li></ul></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Shichimi" title="Shichimi">Shichimi</a></li> <li><a href="/wiki/Shiso" title="Shiso">Shiso</a></li> <li><a href="/wiki/Tenkasu" title="Tenkasu">Tenkasu</a></li> <li><a href="/wiki/Tofu" title="Tofu">Tofu</a></li> <li><a href="/wiki/Umeboshi" title="Umeboshi">Umeboshi</a></li> <li><a href="/wiki/Wasabi" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yuzu" title="Yuzu">Yuzu</a> <ul><li><a href="/wiki/Yuzu_kosh%C5%8D" title="Yuzu koshō">Yuzu koshō</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_Japanese_cooking_utensils" title="List of Japanese cooking utensils">Utensils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Rice_cooker" title="Rice cooker">Rice cooker</a></li> <li>Knives <ul><li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">Deba bōchō</a></li> <li><a href="/wiki/Chef%27s_knife" title="Chef's knife">Gyuto</a></li> <li><a class="mw-selflink selflink">Kitchen</a></li> <li><a href="/wiki/Maguro_b%C5%8Dch%C5%8D" title="Maguro bōchō">Maguro bōchō</a></li> <li><a href="/wiki/Nakiri_b%C5%8Dch%C5%8D" title="Nakiri bōchō">Nakiri bōchō</a></li> <li><a href="/wiki/Santoku" title="Santoku">Santoku</a></li> <li><a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō">Sashimi bōchō</a></li> <li><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō">Usuba bōchō</a></li> <li><a href="/wiki/Yanagi_ba" title="Yanagi ba">Yanagi ba</a></li></ul></li> <li><a href="/wiki/Shamoji" class="mw-redirect" title="Shamoji">Shamoji</a></li> <li><a href="/wiki/Suribachi" title="Suribachi">Suribachi</a></li> <li><a href="/wiki/Zaru" title="Zaru">Zaru</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Condiments</a></li> <li><a href="/wiki/List_of_Japanese_desserts_and_sweets" title="List of Japanese desserts and sweets">Desserts and sweets</a></li> <li><a href="/wiki/List_of_Japanese_dishes" title="List of Japanese dishes">Dishes</a> <ul><li><a href="/wiki/List_of_ramen_dishes" title="List of ramen dishes">Ramen</a></li> <li><a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Soups and stews</a></li></ul></li> <li><a href="/wiki/List_of_Japanese_snacks" title="List of Japanese snacks">Snacks</a></li> <li><a href="/wiki/List_of_sushi_and_sashimi_ingredients" title="List of sushi and sashimi ingredients">Sushi and sashimi ingredients</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chinmi" title="Chinmi">Chinmi</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Omakase" title="Omakase">Omakase</a></li> <li><a href="/wiki/Teppanyaki" title="Teppanyaki">Teppanyaki</a></li> <li><a href="/wiki/Tokusanhin" title="Tokusanhin">Tokusanhin</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki</a></li> <li><a href="/wiki/Umami" title="Umami">Umami</a></li> <li><a href="/wiki/Customs_and_etiquette_in_Japanese_dining" title="Customs and etiquette in Japanese dining">Customs and etiquette</a></li> <li><a href="/wiki/Okinawan_cuisine" title="Okinawan cuisine">Okinawan cuisine</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" 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