Why am I banned from buying a tuna knife?
My brother went to Japan recently, and I asked him to buy me a knife. As anyone who has entered the bowels of a restaurant knows, Japanese blades are highly sought after. I had to decide between an 18cm utility knife or a metre-long Maguro bōchō. The carbon steel of the latter can fillet a 500-pound tuna in a single cut. In Japan, it is wielded by two highly skilled fish butchers, and it usually comes with a wooden scabbard as protection for the blade – and anyone standing near it. The Maguro bōchō was created purely in a culinary capacity, not as a weapon of war Boringly, I opted