TOKYO WEEKS!! May 26-June 19
TOKYO comes to CIBI Melbourne May 26 - June 19

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    • Kobo Aizawa

    Japanese Knife Yanagiba Hocho Sashimi Knife -Kobo Aizawa-

    $380.00
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa

    Kobo Aizawa

    Japanese Knife Yanagiba Hocho Sashimi Knife -Kobo Aizawa-

    $380.00
    Tax included. Shipping calculated at checkout.

    Size: Blade length 24cm

    Material

    Blade: Carbon steel / Handle: wood

    Made in Japan 

    Sashimi-bocho (Yanagi-ba-bocho)
    Is a long and very thin knife used for slicing raw fish and seafood when preparing sashimi and sushi. In slicing raw fish, it is important that the slice is smooth and sharp, and the yanagi-ba-bochi achieves this with an angle on the cutting face and flat back that enables a pulling cut to be made perfectly.

    Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you are working with. The Sashimi bocho is for thinly slicing fish for sashimi! Enjoy cooking!
    Picture from Left: Sashimi bocho, right hander.

    Care Instruction
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    Knife Yanagiba Hocho Sashimi Knife - CIBI Kobo Aizawa
    TOKYO WEEK!!
    May 26 - June 19, creates a space for our community to enjoy and bring forward the joys of connection, the joys of new experience from Tokyo to Melbourne.