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 for the purpose of identifying the fish being eaten. Another possibility for the name could come from the traditional method of harvesting. "Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid. This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading. Many non-Japanese use the terms sashimi