薄うす刃ば包ぼう丁ちょう

noun

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.

• 薄うす刃ば包丁ぼうちょうは野や菜さいの皮かわむきや飾かざり切ぎりに適てきしている。

  The usuba bocho is suitable for peeling vegetables and making decorative cuts.

• 料りょう理り人にんは薄うす刃ば包丁ぼうちょうで大だい根こんを薄うすく切きった。

  The chef thinly sliced the daikon radish with an usuba bocho.