Ladies and gentlemen, have you ever been to Japan and seen those terrifyingly sharp tuna blades? I mean, these things could put a lightsaber to shame. But as I was ogling these knives in awe, I couldn’t help but wonder, are these effective weapons?
Well, I did some digging and let me tell you, these knives are not just weapons, they are works of art. That’s right, just like a traditional Japanese sword, these tuna knives are crafted with the utmost skill and attention to detail. But unlike a sword, you don’t need a license to own one of these bad boys. In Japan, it’s totally legal to possess a tuna knife, unlike a traditional sword which requires proper notification and permission.
But what do these knives do, you may ask? Well, there are several types of tuna knives used in Japan, such as the Tachiwari knife, the Oroshi knife, and the Nakiri knife. Each knife has its own unique purpose and is used to cut different parts of the fish. The Tachiwari knife, for example, is used to cut along the spine, while the Oroshi knife is used to remove the meat from the backbone.
And let me tell you, these knives are not just any ordinary kitchen knives. They are made by famous knife makers such as Togen Masahisa, a long-established kitchen knife specialty shop in Tsukiji, known for their high-quality knives that exude tradition and dignity. And Masaharu Shimizu, a traditional craftsman who forges Fukui’s traditional Echizen cutting tools and is certified as a master craftsman.
But here’s the catch, these knives are not easily accessible to the general public. They are only sold on a build-to-order basis to specialty suppliers like Tsukiji, making them highly sought after and prized possessions for those lucky enough to own one. So the next time you bite into a succulent piece of tuna, remember the skill and craftsmanship that went into cutting that very fish. And if you ever see one of these knives in Japan, just remember, it’s not a weapon, it’s a work of art.
