e/Japanese cutlery

Information
has gloss	eng: There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), 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).
lexicalization	eng: Japanese cutlery
lexicalization	eng: Kitchen knives
subclass of	(noun) a weapon with a handle and blade with a sharp point knife
has instance	e/Case knife
has instance	e/Lame (kitchen tool)
has instance	e/Pie knife
has instance	e/it/Spelucchino

Meaning
German
has gloss	deu: Hōchō (jap. 包丁;in Zusammensetzungen: -bōchō) heißt auf Japanisch Küchenmesser. Es gibt die Unterscheidung zwischen Wabōchō und Yōbōchō, wobei Wa- für japanische (traditionelle Formen, oft auch handgeschmiedet) und Yō- für im westlichen Stil hergestellte (größtenteils maschinelle Fertigung) Messer steht.
lexicalization	deu: Hocho
lexicalization	deu: Hōchō
Italian
has gloss	ita: Esistono diversi tipi di coltelli da cucina giapponesi. I tipi più usati nella cucina giapponese sono il deba bocho (mannaia da cucina), il nakiri bocho e l'usuba bocho (coltelli da verdura giapponesi), il tako hiki e il yanagi ba (affettatori per sashimi).
lexicalization	ita: coltelli da cucina giapponesi
lexicalization	ita: Coltelli da cucina
Japanese
has gloss	jpn: 包丁（ほうちょう）とは、食材を切断または加工するための刃物で、調理器具の一種である。元の用字は庖丁。ナイフは押し切りであるが包丁は引き切りである点が異なる。
lexicalization	jpn: 包丁

Media
media:img	Arrotino giapponese.JPG
media:img	Houchow Ja01.PNG
media:img	Japanese knife blade types B.jpg
media:img	Japanese knife blade types.png
media:img	Japonese knife Tokyo (willem!).jpg
media:img	Kitchen knife by yashima.jpg
media:img	UdonKnife.jpg