Sashimi bōchō: Learn About Yanagiba, Tako Hiki, and Fugu Hiki Knives

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated November 2, 2022

Sashimi bōchō, literally “sashimi knife” is a type of long, thin knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Types of sashimi bōchō include takobiki (蛸引, lit. “octopus-puller”), yanagi ba (柳刃, lit. “willow blade”), and fuguhiki (ふぐ引き, lit. “pufferfish-puller”).

It’s a staple in every Japanese kitchen and a must-have for any sushi lover. So let’s look at everything you need to know about this special knife.

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What is a Sashimi Knife?

A sashimi knife (best ones reviewed here) is a traditional Japanese knife that is designed for slicing raw fish and seafood. The knife is characterized by its long, thin blade, which allows for clean and precise cuts. The blade is typically made from high-quality steel, which is sharpened to an extremely sharp edge. The handle is usually made from wood or another suitable material and is designed to be comfortable to hold.

Choosing and Maintaining a Sashimi Knife

When choosing a sashimi knife, it is important to consider the following factors:

• Blade size: Choose a blade size that is suitable for the types of fish and seafood you will be preparing.
• Blade angle: Choose a blade angle that is suitable for your cutting techniques.
• Handle material: Choose a handle material that is comfortable to hold and easy to grip.
• Steel type: Choose a high-quality steel that will hold a sharp edge and resist rust and corrosion.

To maintain a sashimi knife, it is important to:

• Sharpen the blade regularly to maintain its sharp edge.
• Use a honing rod to keep the blade straight and true.
• Clean the blade and handle after each use to prevent damage and rust.
• Store the knife in a safe and dry place to prevent damage and corrosion.

In conclusion, a sashimi knife is a staple in any kitchen that prepares raw fish and seafood dishes. Its unique features and design make it the perfect tool for expertly slicing delicate fish and seafood. If you are a master chef or an expert home cook, we highly recommend adding a sashimi knife to your collection. Click the box below to add the best and most popular sashimi knives to your shopping cart and achieve the perfect slice every time.

Characteristics of a Sashimi Knife

The blade of a sashimi knife is single-edged, which means it has a bevel on only one side. This is a traditional Japanese design that allows for extremely fine cuts and greater control when slicing fresh raw fish. The blade is typically long and narrow, with a length of around 9-12 inches, and is designed to be slightly concave, which helps to achieve the perfect cut. The tip of the blade is also slightly curved, which is a feature that is pronounced in yanagiba knives.

Types of sashimi bocho

Yanagiba Knife

The unique features of yanagiba knives include:

• A single bevel edge that allows for extremely thin cuts
• A long, narrow blade that is slightly thicker at the heel and tapers to a very sharp tip
• A shiny, polished finish that is achieved by using a traditional Japanese polishing technique called “shiage”
• A handle that feels smooth and comfortable in the hand, typically made from wood or a synthetic material

The Techniques Used with Yanagiba Knives

Some of the techniques used with yanagiba knives include:

• Pulling the knife towards the user in a smooth, slicing motion
• Holding the knife at a specific angle, typically around 15 degrees, to achieve the perfect cut
• Removing any fatty or sinewy parts of the fish before slicing
• Noticing the unique texture and shape of each piece of fish in order to slice it effortlessly and with the proper degree of force

Why Yanagiba Knives are Worth Considering

Yanagiba knives are worth considering for several reasons, including:

• Their unique style and design that allows for extremely precise slicing
• The fact that they are a traditional Japanese knife that is commonly used in sushi preparation
• The balanced and comfortable feel of the handle, which makes them easy to use for extended periods of time
• The fact that they are typically made from high-quality materials and forged using traditional techniques, which means they are built to last

Overall, if you are an expert sushi chef or simply someone who enjoys preparing raw fish dishes at home, a yanagiba knife is a crucial tool that is worth trying out. With its unique features and precise cutting abilities, a yanagiba knife can help you achieve the perfect slice of fish every time.

Tako Hiki knife

The Tako Hiki knife is a type of Japanese knife that is used for slicing octopus. The word “Tako” means octopus in Japanese, and “Hiki” means to pull or draw. This knife is specifically designed to slice octopus in a way that highlights its unique texture and flavor.

Features of Tako Hiki Knife

The Tako Hiki knife is a single bevel knife that is similar in style to the Yanagiba knife. However, it is slightly smaller in size and has a thinner blade. The blade is typically around 10 inches long and has a slightly curved tip. The blade is also extremely sharp, which allows for clean and precise cuts.

The Tako Hiki knife has a traditional Japanese style handle that is made from white magnolia wood. The handle is designed to be comfortable to hold and allows for a secure grip. The blade also has a shiny finish that makes it easy to clean.

Fugu Hiki Knife

The fugu hiki knife is a type of Japanese knife that is designed for the preparation of fugu, a type of pufferfish that is considered a delicacy in Japan. This knife is similar to the yanagiba knife, which is used for slicing sashimi and nigiri, but it has a few unique features that make it suitable for cutting fugu.

Features and Design

The fugu hiki knife has a single bevel blade that is extremely sharp and thin, allowing the user to make clean and precise cuts. The blade is slightly curved and has a long, narrow shape that helps achieve the perfect slice of fugu. The traditional style of the fugu hiki knife features a shiny white blade with a little heel, which is designed to remove the fatty part of the fish.

Preparation Techniques

Preparing fugu is a delicate process that requires a high degree of skill and expertise. The goal of fugu preparation is to remove the poisonous parts of the fish while leaving the edible flesh intact. The preparation process begins with removing the skin and filleting the fish. The fugu hiki knife is then used to expertly slice the flesh into thin, smooth surfaces that highlight the flavors and textures of the fish.

Unique Uses

While the fugu hiki knife is mainly used for preparing fugu, it can also be used as an alternative to the yanagiba knife for slicing other types of fish. The sharp edge and narrow blade make it perfect for achieving the right texture and thickness of raw fish for sushi and sashimi dishes.

Recommendations for Use

To achieve the best results with a fugu hiki knife, it is important to use the correct cutting technique. The user should hold the knife at a slight angle and use a pulling motion to slice through the fish. This helps achieve the perfect thickness and texture of the fish while also highlighting its flavor. It is also important to keep the knife sharp and to avoid using it on hard surfaces, as this can damage the blade.

Overall, the fugu hiki knife is a staple in any Japanese kitchen and is a must-have for any chef or expert in the art of sushi and sashimi preparation.

The Best Handle for a Sashimi Knife

The sashimi knife, also known as the yanagiba knife, is a special type of Japanese knife designed for slicing raw fish and seafood into thin, delicate slices. The handle of a sashimi knife is just as important as the blade itself, as it can affect the overall balance and control of the knife. Traditional Japanese handles are a popular choice for sashimi knives, as they are designed to work in harmony with the unique cutting technique used for sashimi.

Here are some key features of traditional Japanese handles for sashimi knives:

• Typically made from wood, such as magnolia or ho wood
• Designed to fit comfortably in the hand, with a slight curve for a natural grip
• Often tapered towards the end to allow for a better grip and control
• May have a smooth or pronounced texture, depending on personal preference
• Generally lighter and shorter than Western-style handles, to allow for more precise cuts

Western-Style Handles

While traditional Japanese handles are the most popular choice for sashimi knives, some chefs prefer the feel of a Western-style handle. These handles are typically heavier and angled differently than traditional Japanese handles, which can make them easier to use for certain types of cuts.

Here are some key features of Western-style handles for sashimi knives:

• Typically made from materials such as plastic, metal, or composite materials
• May have a different shape than traditional Japanese handles, with a more pronounced curve or angled shape
• Often heavier and longer than traditional Japanese handles, which can make them easier to use for certain types of cuts
• May have a different texture than traditional Japanese handles, such as a ribbed or contoured design for better grip

Choosing the Right Handle

When choosing a handle for your sashimi knife, it’s important to consider your personal preferences as well as the type of fish and seafood you’ll be working with. Here are some tips to keep in mind:

• Traditional Japanese handles are generally the best choice for sashimi knives, as they are designed to work in harmony with the unique cutting technique used for sashimi.
• If you prefer the feel of a Western-style handle, look for one that is specifically designed for sashimi knives.
• Consider the size and weight of the handle, as well as the texture and shape, to find one that feels comfortable and balanced in your hand.
• Remember that the handle is just as important as the blade when it comes to achieving perfect slices of sashimi, so it’s worth investing in a high-quality handle that will last for years to come.

Final Thoughts

In the end, the best handle for your sashimi knife will depend on your personal preferences and the type of fish and seafood you’ll be working with. Whether you choose a traditional Japanese handle or a Western-style handle, make sure it feels comfortable and balanced in your hand, and allows you to make effortless, thin slices of fish and seafood. With the right handle and a little practice, you’ll be able to prepare kingly slices of sashimi like a true professional.

Caring for Your Sashimi Knife

Keeping your sashimi knife sharp is essential for producing clean and precise cuts. Here are some tips for sharpening your knife:

• Use a sharpening stone: Japanese knives have a harder steel than Western knives, so it’s important to use a stone with a higher grit (at least 1000 grit) to sharpen the blade effectively.
• Maintain the correct angle: The traditional single bevel blade of a sashimi knife requires a specific angle to maintain its sharpness. Use a sharpening guide or try to maintain a 15-degree angle while sharpening.
• Use a honing rod: A honing rod can help maintain the sharpness of your knife between sharpenings.
• Try using a whetstone: Whetstones are a great alternative to sharpening stones and can be found in a variety of grits.

Conclusion

So there you have it, a bōchō is a Japanese knife used to prepare sashimi. It has a sharp blade that’s thin and straight with a slight curve at the tip for precise cuts.

Now that you know what to look for when buying one, you can enjoy preparing your favorite sashimi dishes!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.