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Yanagi-ba (front face) Yanagi ba (back face) (b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use. Yanagi-ba-bōchō (柳刃包丁, lit. willow blade knife), Yanagi-ba or shortly Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō (Japanese: 刺身包丁, Sashimi [raw fish] hōchō [knife]) to prepare sashimi, sushi, sliced raw fish and seafood. In preparing sashimi and sushi, there are very important conditions that the sliced cross section is smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other usual knives. Yanabi-ba-bocho is especially designed to satisfy the conditions. Important design points for it are as follows. Length: It has a long blade to cut a fish block only a one-way (pulling). Zigzag cutting affects bad cross section. Thickness: It has a very thin blade to cut it with very little force. Large force affects tearing or smashing instead of cutting. Unstickiness: The back faces of some Japanese knives are scooped out to easily detach the sliced piece from the blade after cutting. Hardness and toughness: Consistency in durability and sharpness is brought by the same way as a Japanese sword. The blade is formed from a combination of two different steels, a harder outer jacket steel wrapped around a inner core of steel relatively softer. Single ground: A yanagi-ba blade is angled only from one side, with the other side of the blade being flat. It brings easiness in blade angle control for delicate cutting. It also brings easiness in grinding the blade. The figures in this article are for right-handed version in which the blade is ground only right side (front face). Of course the left-handed version is brought but relatively few and expensive. Cutting direction: While almost all western knives are to push and cut, almost all Japanese knives are to pull and cut, instead. The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. Remained conditions are generally for knives for Japanese cuisine. The important principle to use yanagi-ba to prepare sashimi is not cutting down but pull with its long blade. See also Japanese cutlery List of Japanese cooking utensils tako hiki Sushi Sashimi v • d • e Knives and daggers Types of knives Aircrew Survival Egress Knife · Athame · Balisong · Ballistic · Bayonet · Boline · Bolo · Boning · Boot knife · Bowie · Bread knife · Cane knife · Cheese knife · Chef's knife · Cleaver · Combat knife · Commander · Corvo · CQC-6  · Dagger · Deba bocho · Electric knife · Fairbairn-Sykes Fighting Knife · Flick knife · Gerber Mark II · Ginsu · Grapefruit knife · Gravity knife · Hunting knife · Jacob's ladder · Karambit · Kīla · Kirpan · Kitchen knife · Kukri · Laguiole knife · Machete · Mandau · Mezzaluna · Misericorde · Mora knife · Multi-tool · Nakiri bocho · Navaja · Opinel knife · Palette knife · Pantographic knife · Penknife · Penny knife · Pocket knife · Putty knife · Puukko · Rampuri · Rondel dagger · Sabatier · Santoku · SARK · Scalpel · Seax · Sgian dubh · Sharpfinger · Sheath knife · Shiv · Sliding knife · SOG Knife · Straight razor · Survival knife · Swiss Army knife · Switchblade · Taping knife · Throwing knife · Tomato knife · Trench knife · Tumi · Ulu · Utility knife · X-Acto · Yanagi ba Types of daggers Anelace · BC-41 · Bagh nakh · Baselard · Bichawa · Billao · Bollock dagger · Cuchillo De Paracaidista · Cinquedea · Dirk · Ear dagger · Facón · Hachiwara · Hunting dagger · Jambiya · Kaiken · Kalis · Kard · Katara · Khanjar · Kris · Parrying dagger · Pata · Poignard · Push dagger · Seme · Shobo · Sica · Stiletto · Tantō · Marine Raider Stiletto · V-42 Stiletto · Yoroi tōshi Knife manufacturers American Tomahawk Company  · Benchmade · Brusletto · Buck Knives · Calphalon · Camillus Cutlery Company · Cattaraugus Cutlery Company · Chris Reeve Knives · Cold Steel · Columbia River Knife & Tool · Cuisinart · Cutco · DOVO Solingen · Dexter-Russell · Emerson Knives, Inc. · Ek Commando Knife Co. · F. Dick · Fällkniven · FAMAE · Füritechnics · Gerber Legendary Blades · Global · Hanwei · Imperial Schrade · J. A. Henckels · KA-BAR · Kershaw Knives · KitchenAid · Korin Japanese Trading Company · Kyocera · Leatherman · Mad Dog Knives  · Microtech Knives · Morseth · Murphy knives · Ontario Knife Company · Rada Manufacturing · Randall Made Knives · Rösle · SOG Specialty Knives · Sabatier Aîné & Perrier · Spyderco · Strider Knives · Thiers Issard · Victorinox · W. R. Case & Sons Cutlery Co. · Walther arms · Wenger · Western Knife Company · Windlass Steelcrafts · Wüsthof Knifemakers Bob Loveless · Chris Reeve · Ernest Emerson · Ken Onion · Phill Hartsfield · Bill Harsey, Jr. · Daniel Winkler Book:Knives and daggers  · Category:Knives  · Category:Daggers