Kiritsukebōchō

The Kiritsuke Bōchō is a traditional Japanese multipurpose knife used primarily in professional Japanese kitchens. The term is made up of kiritsuke (切付), which means something like “to attach” or “to set against” and refers to the shape of the blade, and bōchō (包丁), the Japanese word for a kitchen knife. The Kiritsuke Bōchō is often regarded as a hybrid knife that combines the characteristics of a Yanagiba (for slicing fish and sashimi) and an Usuba (for vegetables).

The Kiritsuke Bōchō is distinguished by its straight or slightly curved blade with a sharp tip, which allows for precise cuts and supports a wide range of cutting techniques. In sushi and Kaiseki cuisine, it is valued by experienced chefs because it allows both delicate slices of fish and fine vegetable cuts.