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2. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...

3. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...

4. Crappie - Wikipedia

   en.wikipedia.org/wiki/Crappie

   Type species. Pomoxis annularis. Rafinesque, 1818 [1] Synonyms [2] Hyperistius Gill, 1864: Crappies (/ ˈkrɒpi, ˈkræpi /) [3][4] are two species of North American freshwater fish of the genus Pomoxis in the family Centrarchidae (sunfishes). Both species of crappies are popular game fish among recreational anglers.

5. Maguro bōchō - Wikipedia

   en.wikipedia.org/wiki/Maguro_bōchō

   Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.

6. Black crappie - Wikipedia

   en.wikipedia.org/wiki/Black_crappie

   Black crappie. The black crappie (Pomoxis nigromaculatus) is a freshwater fish found in North America, one of the two types of crappies. It is very similar to the white crappie (P. annularis) in size, shape, and habits, except that it is darker, with a pattern of black spots. Alternate names for the species include calico bass, speck, speckled ...

7. Sashimi bōchō - Wikipedia

   en.wikipedia.org/wiki/Sashimi_bōchō

   Sashimi bōchō. Yanagi ba (left) and Tako hiki (right) Sashimi bōchō, 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] Types of sashimi bōchō include tako hiki (蛸引, lit. " octopus -puller"), yanagi ba (柳刃, lit. "willow blade"), and ...