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 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 ba" has a pointed end, whereas in Tokyo the "tako hiki" has a rectangular end. The "tako hiki" is usually used to prepare octopus. A "fugu hiki" is similar to the "yanagi ba", except that the blade is thinner and more flexible. As the name indicates, the