包丁 (bōchō) is a Japanese kitchen knife, essential for food preparation. It comes in various shapes and sizes, each designed for specific tasks, such as slicing, dicing, and chopping. The most common type is the 三徳包丁 (santoku bōchō), which is versatile and suitable for meat, fish, and vegetables. Traditionally made from high-quality steel, 包丁 is known for its sharpness and durability. Proper care, including regular sharpening and cleaning, is crucial to maintain its performance. Many chefs and home cooks in Japan consider a good 包丁 an indispensable tool in their kitchens.