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*Yanagi ba* (left) and *Tako hiki* (right)

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).^[1]^[2] Types of sashimi bōchō include tako hiki (蛸引, lit. "octopus-puller"), yanagi ba (柳刃, lit. "willow blade"), and fugu hiki (ふぐ引き, lit. "pufferfish-puller").

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 fugu hiki is traditionally used to slice very thin fugu sashimi and is stored separately from the other knives.

The length of the knife is suitable to fillet medium-sized fish. Specialized knives exist for processing longer fish, such as tuna. Such knives include the almost two-meter-long oroshi hōchō, or the slightly shorter hancho hōchō.

References[edit]

^ Japanese Knives. Kodansha International. 1979. p. 71. ISBN 978-0-87011-371-0.
^ "Sushi and Sashimi Knives - Secrets of Sushi". 2 July 2012.

[1] Japanese Knives. Kodansha International. 1979. p. 71. ISBN 978-0-87011-371-0.

[2] "Sushi and Sashimi Knives - Secrets of Sushi". 2 July 2012.

[1]

[2]

@@ Line 1: / Line 1: @@
-{{Translation WIP|刺身包丁|Japanese|ja}}
+{{short description|Japanese knife for slicing sashimi}}
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
-[[Image:TakoBiki.YanagiBa.jpg|thumb|80px|Yanagi ba (left) and Tako hiki (right)]]
+[[Image:TakoBiki.YanagiBa.jpg|thumb|80px|''Yanagi ba'' (left) and ''Tako hiki'' (right)]]
-'''Tako hiki''' ([[:ja:タコ引|タコ引]], literally, [[octopus]]-puller), '''[[yanagi ba]]''' ([[:ja:柳刃|柳刃]], literally, willow blade), and '''fugu hiki''' ([[:ja:ふぐ引き|ふぐ引き]], literally, [[pufferfish]]-puller) are long thin [[Knife|knives]] used in the [[Cuisine of Japan|Japanese kitchen]], belonging to the group of '''Sashimi bōchō''' (Japanese: [[:ja:刺身包丁|刺身包丁]]Sashimi [raw fish] bōchō [knife]) to prepare [[sashimi]], sliced raw [[fish]] and [[seafood]].
+'''Sashimi bōchō''', literally "sashimi knife" is a type of long, thin [[Kitchen knife|knife]] used in [[Japanese cuisine]] to prepare [[sashimi]] (sliced raw [[Fish as food|fish]] or other [[seafood]]).<ref>{{Cite book |url=https://books.google.com/books?id=keA4AQAAIAAJ |title=Japanese Knives |date=1979 |publisher=Kodansha International |isbn=978-0-87011-371-0 |pages=71 |language=en}}</ref><ref>{{cite web | url=https://secretsofsushi.com/sushi-and-sashimi-knives | title=Sushi and Sashimi Knives - Secrets of Sushi | date=2 July 2012 }}</ref> Types of ''sashimi bōchō'' include {{Nihongo||[[:ja:タコ引|蛸引]]|''tako hiki''|lit. "[[octopus]]-puller"}}, {{Nihongo||[[:ja:柳刃|柳刃]]|''[[yanagi ba]]''|lit. "willow blade"}}, and {{Nihongo||[[:ja:ふぐ引き|ふぐ引き]]|''fugu hiki''|lit. "[[pufferfish]]-puller"}}.
-Similar to the ''[[nakiri bocho]]'', 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 ''fugu hiki'' is traditionally used to slice very thin [[fugu]] sashimi.
+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 as food|octopus]]. A ''fugu hiki'' is similar to the ''yanagi ba'', except that the blade is thinner and more flexible. As the name indicates, the ''fugu hiki'' is traditionally used to slice very thin [[fugu]] sashimi and is stored separately from the other knives.
-The length of the knife is suitable to [[Fillet (cut)|fillet]] medium sized fish. For very large fish such as [[American tuna]] longer specialized knives exist, for example the almost two-meter long [[oroshi hocho]], or the slightly shorter hancho hocho.
+The length of the knife is suitable to [[Fillet (cut)|fillet]] medium-sized fish. Specialized knives exist for processing longer fish, such as [[Tuna as food|tuna]]. Such knives include the almost two-meter-long ''[[oroshi hōchō]]'', or the slightly shorter [[hancho hōchō]].
 ==See also==
+*[[Chef's knife]]
 *[[Japanese cutlery]]
-*[[List of Japanese cooking utensils]]
 *[[Kitchen knife]]
+*[[List of Japanese cooking utensils]]
 *[[Santoku]]
-*[[Chef's knife]]
+== References ==
+{{Reflist}}{{Knives}}
+{{Japanese food and drink}}
 {{DEFAULTSORT:Tako Hiki}}
 [[Category:Japanese kitchen knives]]
-[[ja:刺身包丁]]

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Latest revision as of 14:33, 11 April 2024

See also[edit]

References[edit]