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Japanese Kitchen Knives (1372 words) |
 | They differ from the deba bocho 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. |
| While the deba bocho is a heavy blade for easy cutting through thin bones, the blade is too thick for chopping vegetables and can break the vegetable slice due to the thickness of the blade. |
| The shape of the nakiri bocho differs according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area have a rounded corner on the far blunt side. |
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