Maguro bōchō: Difference between revisions

A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), also known as a 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. The flexible blade can be curved to match the shape of the spine to minimize the amount of meat remaining on the tuna carcass.^[1]

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.^[2] 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.^[3]

References

^ 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
^ Slicing open a giant tuna at the Tsukiji Fish Market youtube

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Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
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@@ Line 10: / Line 10: @@
 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.|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> 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> 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>
 ==See also==

Revision as of 13:41, 15 December 2022

See also

References