Kobo Aizawa - Japanese knife

Kobo Aizawa


Knives made of steel. This beautiful knife adds style and sharpness to the kitchen. It cuts things beautifully, and provides the satisfaction and sensation of using a well-made tool appropriate to the task, heightening your enjoyment of the each ingredient. Using it may sharpen your appetite as well!
Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you’re working with.
The Deba bocho is used to cut and fillet fish.
The Nakiri bocho is for cutting vegetables.
The Sashimi bocho is for thinly slicing fish for sashimi! Enjoy cooking!


Japanese knives available at CIBI:

Deba bocho (出刃包丁), which first appeared during the Edo period in Sakai, is used for cutting the heads off and filleting fish, and is also handy for cutting chicken and meat. Its thickness, and often a more obtuse angle on the back of the heel, enabling it to cut the heads off fish cleanly and easily. The rest of the blade is then used to ride against the fish bones, separating the fillet. The deba is made different sizes up to a length of 30cm in length. It is not intended for chopping large diameter bones.

Sashimi-bocho (Yanagi-ba-bocho) (柳刃包丁) 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.

Nakiri bocho (菜切り包丁) is a Japanese vegetable knife. It differs from the deba bocho in its shape, with a thin straight blade edge designed for cutting all the way through to the cutting board without the need for a horizontal pull or push. It is vegetable and fruit specific — the blade doesn’t have the heft required for cleanly cutting meat or fish.


Picture from Left: Sashimi bocho(right hander), Deba bocho(right hander), Nakiri bocho

Sizes: Sashimi 240mm, Deba 165mm, Vegetable 165mm

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