Japanese knives

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Japanese kitchen knives were originally derived from Japanese sword craftsmanship. There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (fish filleting), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).