Hōchō — Knife Discipline

Dishes

• FIS.01.0012 Kani Crab Regional Varieties Matsuba Tarabagani Japan (Sea of Japan coast
• GN.104.1093 鰻 (Unagi): Freshwater Eel and the Kabayaki Technique Unagi (freshwater eel) pre
• GN.133.0003 Fugu Puffer Fish Preparation Toxin Safety Japan — fugu eaten since J
• GN.133.0006 Hamo Pike Conger Eel Honegiri Bone Cutting Kyoto — hamo consumption p
• GN.133.0013 Sashimi Cutting Techniques Hira Zukuri Usu Zukuri Japan — sashimi knife cutt
• GN.154.0095 Japanese Hamo Honekiri Bone-Cutting Master Technique Kyoto Summer Fish Japan — hamo as Kyoto fest
• GN.154.0096 Japanese Hamo Pike Conger Kyoto Summer Tradition Bone Cutting Japan — hamo as Kyoto summ
• GN.154.0120 Japanese Kaiseki Mukimono Decorative Vegetable Carving Japan — mukimono documente
• GN.154.0142 Japanese Kakō-Zanmai: Knife Cuts Classification and Precise Vegetable Cutting Japan (knife-cut taxonomy
• GN.154.0176 Japanese Katsuramuki Rotary Peeling and the Technique of Paper-Thin Vegetable Sheets Edo-period Japan, likely d
• GN.154.0178 Japanese Katsuramuki: Rotary Peeling Technique and the Mathematics of Continuous Paper-Thin Sheet Katsuramuki technique deve
• GN.154.0179 Japanese Katsuramuki Rotating Peel Vegetable Technique Japan — katsuramuki techni
• GN.154.0180 Japanese Katsuramuki: The Continuous Sheet Peel Technique Japan (Kyoto kaiseki knife
• GN.154.0181 Japanese Katsura Peeling Technique and Advanced Vegetable Knife Work Nationwide Japanese culina
• GN.154.0182 Japanese Kazarimono Decorative Cutting and Garnish Philosophy Japan — decorative vegetab
• GN.154.0212 Japanese Mentori and Kakushi-bocho: Knife Skill Philosophies of Edge Rounding and Hidden Cuts Japan — professional kitch
• GN.154.0284 Japanese Sashimi Knife Cuts and Their Effect on Texture Japan — the systematisatio
• GN.154.0286 Japanese Sashimi Knife Technique: The Hiki-Zukuri, Usu-Zukuri, and Kaku-Zukuri Cutting Schools Japan — sashimi cutting te
• GN.154.0360 Japanese Teppanyaki Professional Knife Work and Theatrical Service Philosophy Japan — teppanyaki as rest
• GN.154.0428 Katsuramuki: The Rotary Peeling Technique and Mastery of Daikon and Cucumber Japan (national profession
• GN.154.0453 Sashimi Beyond Tuna: Hikarimono, Shiromi, and the Full Japanese Raw Fish Spectrum Japan — sashimi tradition
• GN.154.0462 Soba Noodle Making Tsuji-Level Hand-Cutting Technique Japan — soba tradition fro
• GN.155.0009 Tsujiriki Knife Skill Cutting Test Diagnosis Japan — culinary school tr
• GN.16.0005 Mentori Chamfering and Presentation Knife Technique Japan — mentori technique
• GN.161.0001 Japanese Knife Maintenance Whetstone and Honing Protocols Japan (nationwide; Sakai i
• GN.162.0001 Deba Bocho Fish Butchery Knife Osaka/Sakai tradition; the
• GN.162.0003 Japanese Knife Sharpening Whetstone Protocol Kyoto and Niigata produce
• GN.162.0005 Suribachi and Surikogi Grinding Technique Developed in Japan during
• GN.162.0006 Usuba Vegetable Knife and Katsuramuki Mastery Osaka tradition (kamagata)
• GN.162.0007 Yanagiba and Sashimi Knife Mastery Osaka/Sakai (blade manufac
• GN.17.0002 Japanese Knife Steel Types White Steel Blue Steel and VG10 Japan — Sakai (Osaka) and
• GN.30.0005 Hagane and Stainless Steel Japanese Knife Metallurgy Traditional Japanese blade
• GN.30.0008 Japanese Kitchen Knives Sharpening Whetstone Japan — whetstone knife cu
• GN.30.0014 Sashimi Knives Yanagiba Takohiki Difference Japan — yanagi-ba develope
• GN.31.0001 Deba Knife Fish Butchery Japanese Technique Japanese professional kitc
• GN.31.0003 Usuba Knife Technique Japanese Vegetable Work Osaka and Edo professional
• GN.33.0002 Deba Bōchō: Fish Breakdown Knife and the Art of Fish Butchery Japan
• GN.33.0003 Deba Hocho Fish Cleaver Anatomy and Single Bevel Geometry Sakai City, Osaka Prefectu
• GN.33.0010 Japanese Bōcho Sharpening and the Whetstone Tradition Japan (Japanese whetstone
• GN.33.0016 Japanese Craft Knife Forging: The Honyaki and Kasumi Construction Methods Japan — Sakai City (Osaka
• GN.33.0017 Japanese Deba and Yanagiba Knife Maintenance: Daily Honing, Weekly Sharpening, and Seasonal Deep Work Japanese knife maintenance
• GN.33.0018 Japanese Deba Bocho: The Single-Bevel Fish Knife and Its Mastery Japan (Sakai, Osaka as pri
• GN.33.0024 Japanese Funaori Cutting Board Culture and Wooden Kitchen Tools Japan — hinoki cutting boa
• GN.33.0025 Japanese Gyuto and Santoku: The Modern Professional Triad Extension Japan — gyuto developed Me
• GN.33.0026 Japanese Gyūtō and Western-Style Japanese Knives: The Chef's Knife Tradition Japan (Sakai, Osaka as pri
• GN.33.0029 Japanese Hōchō Culture: Kitchen Knife Typology and the Full Arsenal Japan — various production
• GN.33.0030 Japanese Hōchō: The Taxonomy and Care of Japanese Kitchen Knives Japan — Sakai (Osaka) and
• GN.33.0031 Japanese Japanese Knife Types Deba Usuba Gyuto Comparative Sakai (Osaka Prefecture) a
• GN.33.0036 Japanese Knife Anatomy Shinogi Kasumi Ha and the Geometry of the Japanese Blade Japan (blade craft traditi
• GN.33.0037 Japanese Knife Care Honing Sharpening and Maintenance Japanese sword-making (tam
• GN.33.0038 Japanese Knife-Making Centres Sakai Seki and Echizen Regional Craft Traditions Sakai: 16th century (Murom
• GN.33.0039 Japanese Knife-Making Regions Sakai Seki and Miki Tradition Japan — Sakai (historical
• GN.33.0040 Japanese Knife Profiles: Deba, Yanagiba, Usuba and Their Geometry Japan — swordsmith traditi
• GN.33.0041 Japanese Knife Sharpening Whetstone Technique Japan — whetstone traditio
• GN.33.0042 Japanese Knife Steel Types and Sharpening Principles Japan — Sakai (Osaka) and
• GN.33.0043 Japanese Knife Steel Types White Steel Blue Steel Japan — knife steel tradit
• GN.33.0044 Japanese Knife Steel: White Steel, Blue Steel, and Super Blue — The Iron-Carbon-Chromium Trinity Yasuki City, Shimane Prefe
• GN.33.0045 Japanese Knives Regional Production Sakai Versus Seki Japan — Sakai knife tradit
• GN.33.0052 Japanese Sashimi Knife Selection: Yanagiba, Takohiki and Fuguhiki Japan — Osaka (yanagiba),
• GN.33.0053 Japanese Sashimi Knife Skills Yanagiba and Cutting Techniques Japan — yanagiba knife tra
• GN.33.0060 Japanese Specific Knife Care Honing Whetstone and Blade Geometry Japan — whetstone culture
• GN.33.0077 Japanese Usuba, Kiritsuke, and Honesuki: Specialist Knife Typology Beyond the Basics Japan — Sakai (Osaka Prefe
• GN.33.0082 Knife Maintenance Philosophy: Honbazuke, Whetstone Progression, and the Art of Edge Care Japan (national tradition;
• GN.33.0087 Sakai and Tsubame-Sanjo Japanese Knife-Making Regional Traditions Sakai, Osaka Prefecture (s
• GN.33.0089 Toishi: Japanese Whetstone Sharpening Progression and Technique Japan
• GN.33.0092 Yanagiba Knife Mechanics: Stroke Technique for Sashimi and Cutting Physics Osaka/Edo Japan
• GN.34.0002 Yanagiba Sashimi Knife Long Blade Japan (Osaka Sakai product
• GN.35.0002 Kappabashi Tokyo Kitchen District Equipment Culture Kappabashi, Taito-ku, Toky
• GN.35.0003 Sakai Knife Making Forged Steel Tradition Osaka Sakai City, Osaka Prefectu
• GN.36.0001 Japanese Knife Maintenance — Whetstone Sharpening of Single-Bevel Blades (砥石研ぎ) Japan — the Japanese whets
• GN.36.0002 Japanese Knife Steel — Hagane, White Steel, Blue Steel, and Powdered Steel (包丁の鋼材) Japan — Japanese knife ste
• GN.36.0003 Japanese Knife Taxonomy — Traditional Knife Forms and Their Roles (包丁の種類) Japan — Japanese knife pro
• GN.37.0002 Deba Knife Heavy Fish Filleting Japan — deba bocho traditi
• GN.37.0003 Japanese Knives Gyuto Chef Knife Japan — developed in Meiji
• GN.37.0005 Narutaki Natural Sharpening Stone Origin Japan — Narutaki district,
• GN.37.0007 Toishi Knife Sharpening Stones Japan — knife-making tradi
• GN.82.0088 Japanese Hamo: Pike Conger, Kyoto Summer, and the Bone-Cutting Art Inland Sea (Seto Naikai),
• GN.82.0131 Japanese Kani and Premium Crab Culture: Snow Crab, Hairy Crab, and Matsuba Season Japan — Zuwaigani (snow cr
• GN.82.0132 Japanese Kani Crab Culture Varieties and Regional Specialisation Japan — Zuwai-gani fishing
• GN.82.0133 Japanese Kani: Crab Preparations and Regional Culture Japan — Hokkaido (hairy cr
• GN.87.0009 Kani Crab Regional Varieties Japan Japan — crab fishing tradi
• GN.90.0001 Sashimi Knife Technique Hira-Zukuri Sogi-Zukuri Usu-Zukuri Japan (Edo-period sushi an
• GN.91.0001 Deba Bocho Filleting Knife Single Bevel Japanese Japan; Sakai (Osaka) and E
• GN.92.0001 Katsuramuki — Rotary Peeling of Vegetables Kyoto, Japan — classical k
• GN.92.0002 Sashimi Cutting Styles — Professional Knife Techniques Japan — sashimi cutting te
• GN.92.0003 Usuba-bōchō — The Vegetable Knife Mastery (薄刃包丁) Japan — the usuba-bōchō de
• JP.13.0038 Sashimi Japan. Sashimi as a prepar
• KNI.01.0005 包丁さばき (Hōchō Sabaki): Japanese Knife Mastery Japanese professional knif
• KNI.01.0006 Japanese knife technique
• KNI.01.0007 Japanese Knife Technique and Care Japanese knife-making deve
• KNI.01.0008 Katsuramuki (Rotary Vegetable Peeling) Katsuramuki is the benchma
• KNI.01.0009 Katsuramuki Rotating Thin Sheet Vegetable Peeling Japan — katsuramuki techni
• KNI.01.0011 日本料理の切り方 (Nihon Ryōri no Kirikata): Japanese Cutting Vocabulary Japanese professional cook
• NOO.01.0007 Soba Kiri Buckwheat Cutting Technique Japan (Edo period Tokyo so
• VEG.01.0004 Nishime Ceremonial Simmered Root Vegetable Dish Japanese court cuisine — n
• VEG.01.0019 Shiso Chiffonade Herb Knife Japanese Japan — shiso cultivation

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