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A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō (鮪切り包丁, lit. "tuna cutter"), 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 maguro bōchō 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.^[1] The flexible blade can be curved to match the shape of the spine to minimize the amount of meat remaining on the tuna carcass.^[2]

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.^[3]

References[edit]

^ 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

[1] Slicing open a giant tuna at the Tsukiji Fish Market youtube

[2] Japanese Knives and Sharpening Techniques. Tsukiyama Yoshitaka Cutlery (2017). 144 pag. ISBN 978-4416615737

[Bestor-3] Bestor, Theodore C. (2004). Tsukiji: The Fish Market at the Center of the World. University of California Press. p. 26. - Read online, limited access

[1]

[2]

[3]

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-{{short description|Traditional Japanese long knife used for  filleting large fish}}
+{{short description|Traditional Japanese long knife used for filleting large fish}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
 [[Image:Oroshi hocho knives.jpg|thumb|right| Long ''maguro bōchō'', used to filet [[tuna]] at the [[Tsukiji fish market]]]]
 [[File:Oroshi hocho Tuna Knife crop.jpg|thumb|A ''maguro bōchō'' in use at the [[Tsukiji fish market]] in [[Tokyo]]]]
-A {{Nihongo||[[:ja:鮪包丁|鮪包丁]]|'''''maguro bōchō'''''|lit. "tuna knife"|lead=yes}}, also known as a {{Nihongo||[[:ja:鮪切り包丁|鮪切り包丁]]|'''''maguro kiri bōchō'''''|lit. "tuna cutter"}} is an extremely long, highly specialized [[knife]] used in Japan to generally [[Fillet (cut)|fillet]] [[tuna]], as well as many other types of large ocean fish.
+A {{Nihongo||[[:ja:鮪包丁|鮪包丁]]|'''''maguro bōchō'''''|lit. "tuna knife"|lead=yes}}, or {{Nihongo||[[:ja:鮪切り包丁|鮪切り包丁]]|'''''maguro kiri bōchō'''''|lit. "tuna cutter"}}, is an extremely long, highly specialized Japanese [[Kitchen knife|knife]] that is commonly used to [[Fillet (cut)|fillet]] [[Tuna as food|tuna]], as well as many other types of large ocean fish.
-The ''maguro bōchō'' is a long knife with a blade length of 30&nbsp;cm (12&nbsp;inches) to 150&nbsp;cm (60&nbsp;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 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>
+The ''maguro bōchō'' is a long knife with a blade length of 30&nbsp;cm (12&nbsp;inches) to 150&nbsp;cm (60&nbsp;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>[https://www.youtube.com/watch?v=ODDUy-yxRqI Slicing open a giant tuna at the Tsukiji Fish Market] 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 [[wholesale]] fish markets in Japan, the largest of which is the [[Tsukiji fish market]] in Tokyo, for which they are often called {{Nihongo||卸包丁|''oroshi-hōchō''|lit. "[[wholesale]] [[knife]]"}}, as they are of little need elsewhere. They may be found at very large restaurants, but they are not used in a regular [[Japanese cuisine|Japanese kitchen]], unless there is a frequent need to fillet tuna with a weight of 200&nbsp;kg (440&nbsp;pounds) or more.
+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 {{Nihongo||卸包丁|''oroshi-hōchō''|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 cuisine|Japanese kitchen]], unless there is a frequent need to fillet tuna with a weight of 200&nbsp;kg (440&nbsp;pounds) or more.
-They are not designed for use as weapons, but as tools, although they have been used as weapons by [[Yakuza]].<ref name="Bestor">{{cite book |last=Bestor |first=Theodore C. |title=Tsukiji: The Fish Market at the Center of the World |url=https://archive.org/details/tsukijifishmarke00best |url-access=limited |publisher=University of California Press |year=2004 |page=[https://archive.org/details/tsukijifishmarke00best/page/n54 26]}}</ref> 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>[https://www.youtube.com/watch?v=ODDUy-yxRqI Slicing open a giant tuna at the Tsukiji Fish Market] youtube</ref>
+They are not designed for use as weapons, but as tools, although they have been used as weapons by [[yakuza]].<ref name="Bestor">{{cite book |last=Bestor |first=Theodore C.|author-link=Theodore C. Bestor |title=[[Tsukiji: The Fish Market at the Center of the World]]|publisher=University of California Press |year=2004 |page=[https://archive.org/details/tsukijifishmarke00best/page/n54 26]}} - [https://archive.org/details/tsukijifishmarke00best Read online], limited access</ref>
 ==See also==
@@ Line 19: / Line 19: @@
 {{Knives}}
+{{Japanese food and drink}}
 {{DEFAULTSORT:Maguro bocho}}

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Kitchen and table knives	Boning Boti Bread knife Butcher knife Butter knife Caidao Cheese knife Chef's knife Cleaver Electric knife Fillet knife Grapefruit knife Lame Mezzaluna Parmesan knife Pizza cutter Splayd Steak knife Tomato knife Japanese kitchen knives Deba bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri Unagisaki hōchō Usuba bōchō Yanagi ba
Other knives	Aircrew Survival Egress Knife Athame Balisong/Butterfly Ballistic Ballpoint pen knife Bayonet Boline Bolo Boot knife Bowie Cane knife Ceramic knife Clip point Combat knife Commander Corvo CQC-6 Deba bōchō Diving knife Drop point Fairbairn–Sykes fighting knife Gerber Mark II Ginsu Golok Gravity knife Guna Hacking knife Higonokami Hunting knife Husa knife Ivan's Knife Jacob's ladder Karambit Kard Kirpan Kitchen knife Kukri Laguiole knife Machete Mandau Marking knife Misericorde Mora knife Multi-tool Navaja Neck knife Nontron knife Opinel knife Palette knife Pantographic knife Parang Penknife Penny knife Pesh-kabz Pirah Pocketknife Phurba Putty knife Puukko Rampuri Resolza Sabatier Sami knife SARK Scalpel Seax Sgian dubh Sharpfinger Sheath knife Shiv Sliding knife Smatchet SOG Knife Straight razor Strider SMF Survival knife Swiss Army knife Switchblade Taping knife Throwing knife Trench knife Tumi Ulu Utility knife Warrior knife Wedung X-Acto Yarara Parachute Knife Yatagan
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Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

Latest revision as of 14:33, 11 April 2024

See also[edit]

References[edit]