Sharpening to the ideal angle. Very sharp knives sharpen at about 10 dps (degrees per side) (which implies that the knife's edge has an included angle of 20-degrees). Generally speaking, razors, paring knives, and fillet knives should be the sharpest knives at an angle of 12° – 18°. Most kitchen knives, like utility/slicing knives, chef’s knives, boning knives, carving knives, should be sharpened to 15° – 25°. The exceptions are Japanese style knives that are usually sharpened to 14° – 16° depending on the knife maker. Japanese style knives utilize a much harder steel, and are therefore more brittle than their
Sashimi bōchō "fugu hiki" is traditionally used to slice very thin fugu sashimi. The length of the knife is suitable to fillet medium-sized fish. Specialized knives exist for processing longer fish, such as American tuna. Such knives include the almost two-meter-long "oroshi hōchō", or the slightly shorter hancho hōchō. 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