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Handmade forged knife Japanese Sashimi bocho, blade made by Yoshihiro Cutlery (Japan) is presented. Sashimi bocho for cutting sashimi is one of the varieties of Japanese cuisine exotics. This knife is designed for cutting fresh raw fish into very thin slices. The knife has a long, thin and narrow blade 240 mm long, one-sided sharpening with a small angle of descent, since for such cutting the knife must have exceptional sharpness. In order for the cut piece of fish to look perfect, it is necessary to cut in one go. Therefore, the Sashimi bocho knife has a large length (from 200 to 400mm). The most famous variety of Sashimi bocho is Yanagiba - Yanagiba. There are also highly specialized modifications of this knife for cutting certain types of sea inhabitants - octopuses, tuna, puffer fish. This is not to say that the Yanagiba is a vital tool in European cuisine, but its exceptionally aggressive look and extreme sharpness fascinates, and without this knife, the set of Japanese cooks looks inferior.

Yoshihiro's Yanagiba kitchen knives are made from a steel called white paper or Shiro Kami, which is the traditional steel used for this type of knife, as it can provide the greatest sharpness, which is the defining parameter of this knife. Such sharpness characteristics cannot be given by more expensive types of steels such as Aogami (Ao Kami or blue paper). Various varieties of Aogami steel are much better at holding sharpening and resisting blunting, but lose out to Shirogami in the sharpness that can be achieved on the blade. The blade is two-layer, traditional for one-sided type of sharpening. On the concave side - a harder layer, on the convex - softer. Yanagiba knives have one-sided sharpening, which is not quite common for a European user, but does not beg for all the other positive qualities of the knife, and besides, you can get used to it quite quickly.

The length of the Yanagiba blade from Yoshihiro is 240mm, which is not as much as for Sashimi bocho, but often chefs like this knife so much that they make it the main one in their kitchen, and in this case, this knife length is more convenient and quite justified. The blade height is 30mm, and the width in the butt is 3mm. The handle of the knife has an octagonal shape, traditional for Japanese kitchen workers. It is made of Bubingo wood with a stacked stainless steel and micarta bolster. The knife is sharpened and ready to go.

Knives manufactured by Yoshihiro Cutlery need no introduction. This is a very famous and eminent manufacturer of Japanese kitchen knives, which has a 700-year history of the enterprise, with its own traditions, dynasties and ancient secrets of making a variety of cutting tools. For the past century, Yoshihiro Cutlery has focused on the production of kitchen knives. The company's assortment includes more than 600 different types of knives used in the kitchen, both by professional chefs and simple housewives. Yoshihiro Cutlery manufactures both single-edged and double-edged knives. Only high carbon steels are used, hardened to extremely high hardness values ​​such as Suminagashi Blue Steel, Suminagashi White Steel, Super Blue Steel, Kasumi White Steel, VG-1, VG-10. Those. Yoshihiro Cutlery knives vary widely in the properties of various steels, from pure carbon to chromium-containing stainless, depending on the area of ​​use, but always of exceptionally high quality.

Yoshihiro Cutlery consistently ranks at the top of the global kitchen knife rankings, generally outperforming even the most established cutting tool manufacturers such as Yaxell, Shun Cutlery, Tojiro, Miyabi and many more.

The Sashimi bocho Yoshihiro knife is handcrafted by experienced craftsmen in Japan and we recommend this knife to both hobby chefs and seasoned professionals who truly appreciate the exceptionally high quality of Japanese craftsmanship and are obsessed with traditional Japanese knives. When sharpening this blade, you must avoid the use of low-quality abrasive whetstones, you should try to use only high-quality Japanese whetstones.

The package includes a Sashimi bocho Yoshihiro knife and Sai's wooden scabbard.


Country of origin
61 HRC
Blade height
Blade length
Blade thickness
Handle material
bubinga wood
steel grade
Shiro Kami
Sashimi bocho
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