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| ], including a long oroshi hōchō, used to filet ] at the |
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| ⚫ | {{nihongo||マグロ包丁|'''Maguro bōchō'''|lit. "tuna knife"}} or {{nihongo||マグロ切り包丁|'''maguro kiri bōchō'''|lit. "tuna cutter"}} is an extremely long, highly specialized ] used in ] to ] ] and other large ]. | ||
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| ⚫ | The ''maguro bōchō'' is a longer knife with a blade length of 40 cm (16 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. The flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna ]. {{Citation needed|date=March 2010}}. | ||
| ⚫ | They are commonly found at ] fish markets in Japan, the largest of which is the |
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| ⚫ | 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. | ||
| To those unfamiliar with Japanese knives they may be confused with ]. However, they are not a weapon but a tool, although they have been used as weapons by ].<ref name="Bestor">Bestor, Theodore C. ''Tsukiji: The Fish Market at the Center of the World''. University of California Press, 2004, p. 26.</ref> | To those unfamiliar with Japanese knives they may be confused with ]. However, they are not a weapon but a tool, although they have been used as weapons by ].<ref name="Bestor">Bestor, Theodore C. ''Tsukiji: The Fish Market at the Center of the World''. University of California Press, 2004, p. 26.</ref> | ||
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Maguro bōchō (マグロ包丁, lit. "tuna knife") or maguro kiri bōchō (マグロ切り包丁, lit. "tuna cutter") is an extremely long, highly specialized Knife used in Japan to fillet tuna and other large fish.
The maguro bōchō is a longer knife with a blade length of 40 cm (16 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. The flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna chassis. .
They are commonly found at wholesale 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 Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
To those unfamiliar with Japanese knives they may be confused with Japanese swords. However, they are not a weapon but a tool, although they have been used as weapons by Yakuza.
See also: Japanese cutleryNotes
- Bestor, Theodore C. Tsukiji: The Fish Market at the Center of the World. University of California Press, 2004, p. 26.