Oroshi hocho
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Oroshi hocho (おろし包丁, literally: wholesale knife) and hancho hocho (半丁包丁, literally: half tool knife) are extremely long highly specialized knives used in Japan to fillet tuna and other large fish.
The oroshi hocho is the longer blade with a blade length of 150 cm in addition to a 30 cm handle, and can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna. The hancho hocho is the shorter blade with a length of around 100 cm in addition to the blade. The hancho hocho is also sometimes called a maguro kiri ( マグロ切).
They are commonly found at wholesale fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo. They may also be found at very large restaurants, but they are not found in the regular Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg or more. To the untrained eye these knives are often confused with Japanese swords, but they are not a weapon but only a tool. The knives do not necessarily have a scabbard, as they do not have to be carried around on military campaigns, nor do they have a sword guard to protect against the weapons of the enemy. The handle also does not have the typical Japanese sword style wrapped ray skin, as this would be difficult to clean.
See also Japanese kitchen knives and the list of Japanese cooking utensils.