21:3521:35, 5 January 2014diffhist+284
Deba bōchō
Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel, which may be dishwasher safe. The carbon steel blades, however, can be sharpened
21:2221:22, 5 January 2014diffhist+153
Maguro bōchō
ten they are used by two people simultaneously, where the second person handles the other end, using a towel wrapped around the blade for protection.