Sashimi bōchō

Tako hiki (Japaneseタコ引, literally, octopus puller), Yanagi - ba (柳 刃, literally: willow blade) and fugu hiki (ふぐ 引き, literally, pufferfish - puller) are long, dünnklingige knife in traditional Japanese cuisine would be used and be used there as sashimi bocho (刺身 包 丁) for the preparation of sashimi ( thinly sliced ​​raw fish ) and seafood.

Similar to the nakiri bocho, there are in Tokyo and Osaka different models, which differ slightly in shape.

In Osaka, the yanagi ba has a pointed end of the blade, while having as tako hiki a rectangular-shaped end in Tokyo. The tako hiki is usually used for the preparation of octopus. Typical fugu hiki are yanagi ba very similar, except that its blade is much thinner and more flexible. As the name shows fugu hiki be used to very thin slices of pufferfish ( Fugu ) to fillet for sashimi.

The length of the knife is designed to fish medium size. For particularly large fish, such as tuna, there are special large shapes, for example, almost two -meter-long oroshi HOCHO (おろし 包丁), or only slightly shorter hanchō HOCHO (半 丁 包 丁).

Hancho HOCHO, half long blade on the Tsukiji fish market.