Boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh. 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
Sashimi is cut into small, thick cubes that are on each side. The ito-zukuri cut, which translates into "thread slice," is the style in which the fish is cut into thin sheets, less than thick. The fish typically cut with the ito-zukuri style include garfish and squid. The most popular main ingredients for sashimi includes: Some sashimi ingredients, such as octopus, are sometimes served cooked given its chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw. "Tataki" (たたき or 叩き, "pounded") is a type of sashimi. It is quickly and lightly seared on the outside, leaving it