also: うすばほうちょう
thin-bladed vegetable knife; usuba bocho
A traditional Japanese kitchen knife with a thin, rectangular blade, primarily used for cutting vegetables. Often referred to by its Japanese name, usuba bocho, in culinary contexts.
The usuba bocho is suitable for peeling vegetables and making decorative cuts.
The chef thinly sliced the daikon radish with an usuba bocho.
Another thin-bladed vegetable knife, but with a pointed tip, whereas 薄刃包丁 has a rectangular, blunt tip.
A thick, heavy knife for filleting fish, contrasting with the thin, delicate blade of 薄刃包丁.
Standard kanji spelling for this specialized kitchen knife.
Alternate reading うすばほうちょう is less common; the standard reading is うすばぼうちょう.
Compound of 薄刃 (usuba, 'thin blade') and 包丁 (hōchō, 'kitchen knife'). The reading うすばぼうちょう reflects rendaku voicing of ほうちょう to ぼうちょう.