Sashimi bōchō
Sashimi bōchō, literally "sashimi knife" is a type of long, thin
pufferfish
-puller").
Similar to the nakiri bōchō, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner and more flexible. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi and is stored separately from the other knives.
The length of the knife is suitable to
hancho hōchō
.
See also
- Chef's knife
- Japanese cutlery
- Kitchen knife
- List of Japanese cooking utensils
- Santoku
References
- ISBN 978-0-87011-371-0.
- ^ "Sushi and Sashimi Knives - Secrets of Sushi". 2 July 2012.