Sashimi Knife (Sashimibocho)
The long knife used by sushi chefs is
correctly termed as the sashimi knife and not a sushi knife. The blade
sashimi hocho (sachimibocho)
is long, and thin in order to be able to slice
fish in one stroke. They are sharpened daily and immersed in water for
night to get rid of metallic smell that can transfer to the sashimi.
When slicing fish, the
sashimi knife should
be dry, but when cutting sushi rolls it must be dipped in water to make
easier to cut through the sticky rice. It is important to keep the
knife free of smell. They are wiped every single time they the scent
ingredients are cleaned. They should never be used to cut condiments.