Sashimi bōchō

Sashimi bōchō (刺身包丁; lit. 'sashimi knife') is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Similar to the nakiri bōchō, the style differs slightly between Tokyo and Osaka.

This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.