Sashimi bōchō (刺身包丁;lit. 'sashimi knife') is a type of long, thinkitchen knife used inJapanese cuisine to preparesashimi (sliced rawfish or otherseafood).[1][2] Similar to thenakiri bōchō, the style differs slightly betweenTokyo andOsaka.
Types ofsashimi bōchō include:
Following the traditional practice of Japanese kitchen knives, theSashimi bōchō are sharpened with only a single-bevelled edge to the blade, a style known askataba (片刃;lit. 'one-sided blade'). The highest qualitykataba blades have a slight depression —urasuki — on the flat side, which gives better cuts and allows for the cutting of thinner slices than theryōba (両刃;lit. 'both-sided blade') used forsantoku,nakiri, andgyūtō knives, but requires more skill to use.[citation needed] 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 tofillet 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 largeblue-fin tuna with knives including themaguro bōchō andoroshi hōchō at almost 2 metres (6.6 feet) long or the slightly shorterhancho hōchō.
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