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 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