Jisho

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さしみぼうちょう 刺身包丁
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Noun
1. sashimi knife​
Wikipedia definition
2. Sashimi bocho​Tako hiki, yanagi ba (柳刃, literally, willow blade), and fugu hiki are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi 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.
Read “Sashimi bocho” on English Wikipedia
Read “刺身包丁” on Japanese Wikipedia
Read “Sashimi bocho” on DBpedia
Other forms
刺身庖丁 【さしみぼうちょう】、刺し身包丁 【さしみぼうちょう】

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