Sashimi bōchō,Thứ thân — literally "sashimi knife" — is a type of long, thinkitchen knifeused inJapanese cuisineto preparesashimi(sliced rawfishor otherseafood). [1] [2] Similar to thenakiri bōchō,the style differs slightly betweenTokyoandOsaka.Types ofsashimi bōchōinclude:
- yanagi-ba(Liễu nhận,lit. "willow blade" )from Osaka has a pointed tip.
- tako-hiki(Sao dẫn,lit. "octopus-puller ")from Tokyo is shorter with a square or flat tip and is usually used to prepareoctopusandsquid.
- fugu-hiki(ふぐ dẫn き,lit. "pufferfish-puller ")is similar to theyanagi-ba,except that the blade is thinner and more flexible. As the name indicates, it is traditionally used to slice very thinfugu pufferfishsashimi 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 oftetrodotoxin.
Following the traditional practice of Japanese kitchen knives, theSashimi bōchōare sharpened with only a single-bevelled edge to the blade, a style known askataba.The highest qualitykatabablades have a slight depression —urasuki— on the flat side, which gives better cuts and allows for the cutting of thinner slices than theryōbaused forsantokuandnakiriandgyūtō 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 tofilletmedium-sized fish and generally are 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 tunawith such knives including themaguro bōchōandoroshi hōchōat almost 2 metres (6.6 feet) long or the slightly shorterhancho hōchō.
See also
editReferences
edit- ^Japanese Knives.Kodansha International. 1979. p. 71.ISBN978-0-87011-371-0.
- ^"Sushi and Sashimi Knives - Secrets of Sushi".2 July 2012.