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*Yanagi-ba* (left) and *Tako-hiki* (right)

Sashimi bōchō (刺身包丁; lit. 'sashimi knife') is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood).^[1]^[2] Similar to the nakiri bōchō, the style differs slightly between Tokyo and Osaka. Types of sashimi bōchō include:

yanagi-ba (柳刃; lit. 'willow blade') from Osaka has a pointed tip.
tako-hiki (蛸引; lit. 'octopus-puller') from Tokyo is shorter with a square or flat tip and is usually used to prepare octopus and squid.
fugu-hiki (ふぐ引き; lit. 'pufferfish-puller') is similar to the yanagi-ba, except that the blade is thinner and more flexible. As the name indicates, it is traditionally used to slice very thin fugu pufferfish sashimi and is stored separately from the other knives, due to the very poisonous nature of some of the fish's internal organs, particularly the liver containing high levels of tetrodotoxin.

Following the traditional practice of Japanese kitchen knives, the sashimi bōchō are sharpened with only a single-bevelled edge to the blade, a style known as kataba (片刃; lit. 'one-sided blade'). The highest quality kataba blades have a slight depression—urasuki—on the flat side, which gives better cuts and allows for the cutting of thinner slices than the ryōba (両刃; lit. 'both-sided blade') used for santoku, nakiri, and gyūtō knives, but requires more skill to use. The sharpened side is usually the right side for a right-hand use of the knife, but knives sharpened on the left side are available for left-hand use.

The length of the knife is suitable to fillet medium-sized fish and generally is between 25 cm (10 in) and 35 cm (14 in) long. Specialized commercial knives exist for processing larger fish, such as the top quality large blue-fin tuna with knives including the maguro bōchō and oroshi hōchō at almost 2 metres (6.6 feet) long or the slightly shorter hancho hōchō.

References

^ Japanese Knives. Kodansha International. 1979. p. 71. ISBN 978-0-87011-371-0.
^ "Sushi and Sashimi Knives - Secrets of Sushi". 2 July 2012.

[1] Japanese Knives. Kodansha International. 1979. p. 71. ISBN 978-0-87011-371-0.

[2] "Sushi and Sashimi Knives - Secrets of Sushi". 2 July 2012.

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Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Jambiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger RAF Aircrew Knife Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives OLFA Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Tom Brown Jr. Blackie Collins John Nelson Cooper Jack W. Crain Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

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Sashimi bōchō

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