Boning knife Boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife
Sashimi bōchō Sashimi bōchō 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 , , and . 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