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Unagisaki hōchō. An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. [1] The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. [2] Besides the standard version as shown in the picture, there are ...
Fillet knife. Filleting a 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.
Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...
Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation.
Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") 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 deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish.
Maguro bōchō. A maguro bōchō ( Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō ( 鮪切り包丁, lit. "tuna cutter"), 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. The maguro bōchō is a long knife with a blade length of 30 cm ...
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