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 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