Boti (Bengali Fixed Blade)

A curved blade fixed upright to a wooden base, operated by the user sitting on the ground or a low stool and pushing vegetables, fish, or meat against the stationary blade with both hands, a distinctive and iconic South Asian cutting method.

Material & Construction

A curved steel blade permanently mounted at an angle on a flat wooden base, which the user's foot or body weight secures in place during use.

Traditional Uses

Cutting and cleaning fish, chopping vegetables, and general food prep, with the fixed-blade, two-handed technique allowing considerable cutting power and control for a seated cook.

Modern Availability / Equivalents

A standard cutting board and knife serve the same general function, though the fixed-blade technique itself is a distinct and still actively practiced regional method.

Care & Maintenance

Wipe the blade clean and dry after use; the wooden base should be kept dry to prevent warping, and the blade oiled periodically if carbon steel.