The Maguro Bocho tuna knife is an exceptionally long and specialized knife designed for filleting tuna and other large fish in a single, seamless cut. Commonly found in Japanese fish markets like Tsukiji, this knife is a staple for chefs who work with large catches.
Our Yoshihiro Heisei Maguro Bocho exemplifies the pinnacle of traditional Japanese craftsmanship, making it a unique collectible piece for two primary reasons. First, it is crafted from an exceedingly rare material typically not used for Maguro bochos, and second, it boasts an extraordinary level of finishing rarely seen in knives of this length. While most Maguro bochos are made from Blue/White #2 Steel or lower carbon steels, this knife is forged from Blue Steel #1, presenting a challenge due to the size and hardness of the blade.
In comparison to standard Maguro bochos, which often feature rough finishes and imperfections, our Heisei Maguro Bocho stands out with its impeccable straightness and flawless polishing, skillfully completed by Grandmaster Masashi. This knife, crafted around 20 years ago during the final year of the Heisei emperor's reign, showcases a polished tang engraved with the grandmaster's name and intricate Japanese designs.
To further protect and enhance its aesthetic, the knife includes a custom-matched protective wooden sheath known as a Saya. This sheath not only safeguards the blade when not in use but also adds to its overall beauty.
Additionally, our handmade Yoshihiro Hongasumi knives are crafted with exceptional skill by our master artisans. Made from Blue Steel #1, with a hardness rating of 64 on the Rockwell scale, these knives feature stunning mist patterns created through a meticulous forging process. Emphasis is placed on refined forging and polishing, with the utmost attention to detail, ensuring that every knife is indispensable in craftsmanship and performance. Elevate your culinary experience with this rare and masterfully created knife.
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