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Tako hiki (タコ引, literally, octopus-puller), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bōchō (Japanese: 刺身包丁Sashimi (fish ) bōchō ()) to prepare sashimi, sliced raw fish and seafood. Similar to the ''nakiri bocho'', the style differs slightly between Tokyo and Osaka. In Osaka, the ''yanagi ba'' has a pointed end, whereas in Tokyo the ''tako hiki'' has a rectangular end. The ''tako hiki'' is usually used to prepare octopus. A ''fugu hiki'' is similar to the ''yanagi ba'', except that the blade is thinner and more flexible. As the name indicates, the ''fugu hiki'' is traditionally used to slice very thin fugu sashimi. The length of the knife is suitable to fillet medium-sized fish. Specialized knives exist for processing longer fish, such as American tuna. Such knives include the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho. ==See also== *Japanese cutlery *List of Japanese cooking utensils *Kitchen knife *Santoku *Chef's knife 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sashimi bōchō」の詳細全文を読む スポンサード リンク
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