Wiki-Wa-bocho(hocho)

The general term for Japanese-made knives that have been used alongside Japan's culinary culture is "Wa-bocho." In the context of practical use, it refers to single-edged knives such as "usuba," "deba," and "yanagiba," which are commonly used in Japanese cuisine. In recent years, due to their growing popularity overseas, some foreign individuals perceive "Wa-bocho" as synonymous with Japanese knives, including double-edged blades and knives with riveted handles.

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