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Dojosaki Bocho Type Japanese Kitchen Knife Definition

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Dojosaki Bocho ( どじょう裂包丁)
- Special knife designed for filleting Anago(sea eeel) and Dojo(called loach in English, a small fish related to the eel and caught in local waters in the summer). Basically it is a thinner and smaller, about 120mm long version of the Edosaki knife. Also called Anagosaki(あなご裂).

Characteristics

  • Typically a Single Grind knife.
  • Common Blade Length - 120mm(4.72")
  • Blade Length Range - 120-135mm(4.72-5.31")


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