Sashimi bōchō

Sashimi bōchō, 刺身 — literally "sashimi knife" — is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood).

[1] [2] Similar to the nakiri bōchō, the style differs slightly between Tokyo and Osaka.

Types of sashimi bōchō include: Following the traditional practice of Japanese kitchen knives, the Sashimi bōchō are sharpened with only a single-bevelled edge to the blade, a style known as kataba.

The highest quality kataba blades have a slight depression — urasuki — on the flat side, which gives better cuts and allows for the cutting of thinner slices than the ryōba used for santoku and nakiri and gyūtō knives, but requires more skill to use.

Specialized commercial knives exist for processing larger fish, such as the top quality large blue-fin tuna with such knives including the maguro bōchō and oroshi hōchō at almost 2 metres (6.6 feet) long or the slightly shorter hancho hōchō.