Kitchen Japanese Knife Yanagiba Hocho Sashimi Knife -Kobo Aizawa-

Size: Blade length 24cm

Material

Blade: Carbon steel / Handle: wood

Made in Japan 

Sashimi-bocho (Yanagi-ba-bocho)
Is a long and very thin knife used for slicing raw fish and seafood when preparing sashimi and sushi. In slicing raw fish, it is important that the slice is smooth and sharp, and the yanagi-ba-bochi achieves this with an angle on the cutting face and flat back that enables a pulling cut to be made perfectly.

Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you are working with. The Sashimi bocho is for thinly slicing fish for sashimi! Enjoy cooking!
Picture from Left: Sashimi bocho, right hander.

Care Instruction