Nakiri bōchō

Japanese knife for cutting vegetables

Nakiri bōchō and usuba bōchō are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba is a thick blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri and the usuba have much thinner blades. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.

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