Amagurobōchō (Japanese:鮪包丁; lit. "tuna knife"), ormagurokiribōchō (鮪切り包丁; lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japaneseknife that is commonly used tofillettuna, as well as many other types of large ocean fish.
Themagurobōchō 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 atwholesale fish markets in Japan, the largest of which is theTsukiji fish market in Tokyo, for which they are often calledoroshi-hōchō (卸包丁; lit. "wholesaleknife"), as there is little need for them elsewhere. They may be found at very large restaurants, but they are not used in a regularJapanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
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