Yoshihiro Heisei Hongasumi Aoko Blue Steel #1 Single Edged Maguro Bocho Tuna Knife (29.5” (750mm))

Amazon.com Price: $19,999 (as of 26/06/2022 20:21 PST- Details)

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The Maguro Bocho tuna knife is an extremely long knife that is highly specialized to fillet tuna and other large fish in a single cut. This Maguro bocho represents the highest level of traditional Japanese craftsmanship and is an extremely special collectible piece that’s truly one-of-a-kind for two main reasons. This knife uses a material that’s extremely rare to be used in a Maguro bocho and has an exemplary level of finishing rarely seen for a knife of this length.
The majority of Maguro bochos are typically made in Blue/White #2 Steel or a lower carbon content steel due to the added difficulty of forging an extremely large and long blade with a harder steel like Blue Steel #1.

Product description

Knife Features
→ Blade Material: Blue Steel #1

→Edge Angle: Single Edged

→Grade: Hongasumi

→Handle Shape: Octagonal

→Handle Material: Magnolia

→HRC:64

→Knife Style: Maguro Bocho Tuna Knife

→Stain Resistant: No

→Saya Cover: Magnolia Saya Knife Cover

Sharpening Master: Grandmaster Masashi

The majority of Maguro bochos are typically made in Blue/White #2 Steel or a lower carbon content steel due to the added difficulty of forging an extremely large and long blade with a harder steel like Blue Steel #1.

Our Yoshihiro Heisei Maguro Bocho is extremely rare and is perfectly finished in comparison to a standard Maguro bocho. A standard Maguro bocho will typically have a rougher finish with imperfections along the blade and may not have a straight blade due to the difficulty of sharpening and extremely sharp blade. In contrast, this Maguro bocho is extremely straight and the finishing and polishing on this knife is perfectly done by Grandmaster Masashi.

This Maguro knife is exceptionally special as it was made around 20 years ago and Grandmaster Masashi sharpened and polished it during the last year of the Heisei emperor. The tang is also polished and engraved with the grandmaster’s name and special Japanese engraving. A custom-matched protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.

Proudly made in Japan and one-of-a-kind collector’s item. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Make sure this fits by entering your model number.
The Maguro Bocho tuna knife is an extremely long knife that is highly specialized to fillet tuna and other large fish in a single cut. This Maguro bocho represents the highest level of traditional Japanese craftsmanship and is an extremely special collectible piece that’s truly one-of-a-kind for two main reasons. This knife uses a material that’s extremely rare to be used in a Maguro bocho and has an exemplary level of finishing rarely seen for a knife of this length.
The majority of Maguro bochos are typically made in Blue/White #2 Steel or a lower carbon content steel due to the added difficulty of forging an extremely large and long blade with a harder steel like Blue Steel #1.
Our Yoshihiro Heisei Maguro Bocho is extremely rare and is perfectly finished in comparison to a standard Maguro bocho. A standard Maguro bocho will typically have a rougher finish with imperfections along the blade and may not have a straight blade due to the difficulty of sharpening and extremely sharp blade. In contrast, this Maguro bocho is extremely straight and the finishing and polishing on this knife is perfectly done by Grandmaster Masashi.
This Maguro knife is exceptionally special as it was made around 20 years ago and Grandmaster Masashi sharpened and polished it during last year of the Heisei emperor. The tang is also polished and engraved with the grandmaster’s name and special Japanese engraving. A custom-matched protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
Proudly made in Japan and one-of-a-kind collector’s item. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

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