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| {{short description|Traditional Japanese long knife used for filleting large fish}} | |||
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A {{Nihongo||]|'''''magurobōchō'''''|lit. "tuna knife"|lead=yes}}, or {{Nihongo||]|'''''magurokiribōchō'''''|lit. "tuna cutter kitchen knife"}}, is an extremely long, highly specialized Japanese ] that is commonly used to ] ], as well as many other types of large ocean fish. | ||
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The ''magurobōchō'' is a long knife with a blade length of 30 cm (12 inches) to 150 cm (60 inches) in addition to a long handle. It can fillet a tuna in a single cut, although usually two people are needed to handle the knife and the tuna. Often they are used by two people simultaneously, where the second person handles the other end, using a towel wrapped around the blade for protection.<ref> youtube</ref> The flexible blade can be curved to match the shape of the spine to minimize the amount of meat remaining on the tuna carcass.<ref>Japanese Knives and Sharpening Techniques. Tsukiyama Yoshitaka Cutlery (2017). 144 pag. {{ISBN|978-4416615737}}</ref> | ||
| They are commonly found at ] fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo. They may be found at very large restaurants, but they are not used in a regular ], unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more. | They are commonly found at ] fish markets in Japan, the largest of which is the ] in Tokyo, for which they are often called {{Nihongo||卸包丁|''oroshi-hōchō''|lit. "] ]"}}, as there is little need for them elsewhere. They may be found at very large restaurants, but they are not used in a regular ], unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more. | ||
| They are not designed for use as weapons, but as tools, although they have been used as weapons by ].<ref name="Bestor">{{cite book |last=Bestor |first=Theodore C.|author-link=Theodore C. Bestor |title=]|publisher=University of California Press |year=2004 |page=}} - , limited access</ref> | |||
| ==See also== | |||
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==References== | ||
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| {{Knives}} | |||
| {{Japanese food and drink}} | |||
| {{DEFAULTSORT:Maguro bocho}} | |||
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Latest revision as of 15:20, 1 August 2024
Traditional Japanese long knife used for filleting large fish
A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
The magurobōchō is a long knife with a blade length of 30 cm (12 inches) to 150 cm (60 inches) in addition to a long handle. It can fillet a tuna in a single cut, although usually two people are needed to handle the knife and the tuna. Often they are used by two people simultaneously, where the second person handles the other end, using a towel wrapped around the blade for protection. The flexible blade can be curved to match the shape of the spine to minimize the amount of meat remaining on the tuna carcass.
They are commonly found at wholesale fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hōchō (卸包丁, lit. "wholesale knife"), as there is little need for them elsewhere. They may be found at very large restaurants, but they are not used in a regular Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
They are not designed for use as weapons, but as tools, although they have been used as weapons by yakuza.
See also
References
- Slicing open a giant tuna at the Tsukiji Fish Market youtube
- Japanese Knives and Sharpening Techniques. Tsukiyama Yoshitaka Cutlery (2017). 144 pag. ISBN 978-4416615737
- Bestor, Theodore C. (2004). Tsukiji: The Fish Market at the Center of the World. University of California Press. p. 26. - Read online, limited access
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