Maguro bōchō: Difference between revisions
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added short description "Traditional Japanese long knife for large fish" |
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{{short description|Traditional Japanese long knife for large fish}} |
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[[Image:Oroshi hocho knives.jpg|thumb|right| Long ''maguro bōchō'', used to filet [[tuna]] at the [[Tsukiji fish market]]]] |
[[Image:Oroshi hocho knives.jpg|thumb|right| Long ''maguro bōchō'', used to filet [[tuna]] at the [[Tsukiji fish market]]]] |
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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}}, 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. |
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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 ''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.<ref>Japanese Knives and Sharpening Techniques. Tsukiyama Yoshitaka Cutlery (2017). 144 pag. {{ISBN|978-4416615737}}</ref> |
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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 kg (440 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 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 kg (440 pounds) or more. |
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Revision as of 12:31, 27 August 2020
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 knife used in Japan to generally 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 they are of little need 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]
See also
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.
- ^ Slicing open a giant tuna at the Tsukiji Fish Market youtube