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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.
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 ...
Hamo-kiri — (literally: pike conger cutter). It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size range is from 240 mm to 300 mm. Unagi-saki — Eel knife that comes in variants from Kanto, Kyoto, Nagoya, and Kyushu.
A variety of kitchen knives [clarification needed]. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized ...
How to sharpen a knife with a mug The technique is simple and works great in a pinch. Flip over a ceramic mug, grab your knife, and run the edge of the blade against the unglazed ring on the mug ...
The term is based on the word "whet", which means to sharpen a blade, [2] [3] not on the word "wet". The verb nowadays to describe the process of using a sharpening stone for a knife is simply to sharpen, but the older term to whet is still sometimes used, though so rare in this sense that it is no longer mentioned in, for example, the Oxford Living Dictionaries.
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