Here are some pictures of various knives I saw while in Japan. The first set come from Tsukiji fish market. You can really tell how much some of the magurokiri and oroshi hocho have been used by the concave grinds, haha. That place was busy, and I wonder if sometimes the workers don't want to use them on the tourists...
At the Aritsugu storefront, really big ~690mm yanagi.
You can see the tsukebocho, or fish paste shaping knives, on the top row next to the sushikiri. Oddball knive with no edge.
Real tuna knives...the broad ones on the right are for sectioning tuna into big steaks with dorsal to ventral cuts.





At the Aritsugu storefront, really big ~690mm yanagi.

You can see the tsukebocho, or fish paste shaping knives, on the top row next to the sushikiri. Oddball knive with no edge.

Real tuna knives...the broad ones on the right are for sectioning tuna into big steaks with dorsal to ventral cuts.
