柳やなぎ刃ば包ぼう丁ちょう

や

な

ぎ

ば

ぼ

う

ちょ

う

Meanings

1

noun

sashimi knife; yanagiba knife

A long, thin, single-edged knife used primarily for slicing raw fish for sashimi. The name comes from its willow-leaf shape.

willow

刃blade, sword, edge

包wrap, pack up, cover

丁street, ward, town

出で刃ば包ぼう丁ちょう
A thicker, heavier knife used for filleting fish and cutting through bones, unlike the thin, slicing-oriented yanagiba.
刺さし身み包ぼう丁ちょう
A general term for sashimi knives; yanagiba is the most common type, but takohiki (used in Kanto) is another variety.

From 柳 (yanagi, 'willow') + 刃 (ba, 'blade') + 包丁 (hōchō, 'kitchen knife'), referring to the long, slender, willow-leaf-shaped blade.