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 raw inside. Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as "gyuunotataki)" or horse (known as "basashi)". Chicken "sashimi" (known as "toriwasa)" is considered by some to be a delicacy; the Nagoya kōchin, French "poulet de Bresse" and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of "Salmonella". Chicken sashimi is sometimes slightly braised on the outside. As a raw food, consuming sashimi can result in foodborne illness