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    { "id" : "http://dbpedia.org/resource/Japanese_cutlery"
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        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (fish filleting), 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). Most knives are referred to as hōchō (包丁), or sometimes -bōchō (due to rendaku), but sometimes have other names, like -kiri (〜切り, \"… cutter\")." ] ,
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        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Japonese_knife_Tokyo_(willem!).jpg?width=300"] } } }
