Oroshi hocho Totally Explained

Everything about Oroshihocho totally explained

Oroshi hocho (Japanese: おろし包丁, "wholesale knife") and hancho hocho (半丁包丁, "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 (60 inches) in addition to a 30 cm (12 inch) 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 flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna chassis. The hancho hocho is the shorter blade with a length of around 100 cm (39 inches) in addition to the handle. The hancho hocho is also sometimes called a maguro kiri (マグロ切, "tuna-cutter").
   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're not found in the regular Japanese kitchen, unless there's a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more. To those unfamiliar with Japanese knives they may be confused with Japanese swords, however, they're not a weapon, but only a tool, although they've been used as weapons by yakuza.

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