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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

v t e Knives and daggers
List of daggers List of blade materials
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
Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Janbiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives OLFA Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

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+{{short description|Traditional Japanese long knife used for filleting large fish}}
-{{Refimprove|date=March 2010}}
+{{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]]]]
+[[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]]]]
-{{main|Japanese cutlery}}
-'''Maguro bōchō''' ([[:ja:鮪包丁|マグロ包丁]], lit. "[[tuna knife]]") or '''Maguro kiri bōchō''' ([[:ja:マグロ切り包丁|マグロ切り包丁]], lit. "[[tuna cutter]]") is an extremely long, highly specialized [[knife]] used in [[Japan]] to [[Fillet (cut)|fillet]] [[tuna]] and other large 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 40&nbsp;cm (16&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.{{Citation needed|date=March 2010}}
+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. 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 |publisher=University of California Press |year=2004 |page=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, as seen in the picture. Note the blade being bent by the users to match the curvature of the spine.
+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>
-==Notes==
+==See also==
+*[[Japanese cutlery]]
+==References==
 {{reflist}}
+{{Knives}}
+{{Japanese food and drink}}
 {{DEFAULTSORT:Maguro bocho}}

Latest revision as of 14:33, 11 April 2024

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