A sashimi knife or sashimi (raw fish) bōchō (knife) is a knife used to make sashimi and slice raw fish and other seafood.
The different types of sashimi bōchō can be classified as follows:
Yanagi (“Willow Blade”). This kind is used to cut long portions of fish and is very much like the Western utility knife. The YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 13″ (330mm) is under this category.
Tako Hiki (“Octopus-Puller”). This kind is similar to the Western carving knife. It is used to make thicker slices of fish and cuts through skin and small bones. Some variations of it may have sand in the handle to improve knife balance while in use.
Fugu Hiki (“Pufferfish-Puller”). This kind is used to cut the blowfish (fugu), also known as the puffer fish. It has a slim, broad and flexible blade usually shaped to resemble the blowfish itself.
Deba. This kind of sashimi knife has a thicker and heavier frame and is mainly used to slice through fish skins and bones with ease.
Preparing sashimi and sushi is a blend of both art and culinary skills. With YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 13″ (330mm), you could achieve the “look” you desire for your well-loved Japanese dishes!
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 13″ (330mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
To a sushi and sashimi chef, the knife is a particularly important instrument. As there is minimal preparation involved in sushi, presentation becomes a crucial matter. Here, a sharp sashimi knife is needed to create that silky look.
With this item, you get a combination of sharpness (from Shiroko high-carbon steel), durability and good value for your money.
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