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
Yanagi ba pliant characteristics of a willow branch. The other characteristics are shared by all knives in Japanese cuisine. The important principle in using a "yanagi ba" to prepare "sashimi" is not cutting down but "pulling" with its long blade in a single motion. Yanagi ba Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagi-ba, or to Yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the "sashimi bōchō" (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) that are used to prepare "sashimi" and "nigiri sushi." When preparing "sashimi" and "nigiri sushi", the goal is usually