Picture this: At Tokyo’s Tsukiji Market, a pair of skilled fishmongers stand over a massive 200 kg bluefin tuna. In their hands gleams an extraordinary instrument—Maguro Bōchō, often called a Tuna Sword or Tuna Knife. This isn’t your everyday kitchen tool. It’s a symbol of precision, tradition, and respect for the ocean’s bounty.
These knives range from 30 cm to a staggering 150 cm, and often require two people to wield—one guiding the blade’s tip while the other controls the handle end—allowing them to slice clean down the spine in a single, majestic motion.
Origins & Craftsmanship
Though Tuna Swords may look like samurai swords, they’re categorized as knives—under Japanese law, swords have detachable handles, while tuna swords do not . Yet their blades are forged with the same techniques as traditional Japanese swords, their steel honed through centuries of master craftsmanship.
The Tuna King & Legendary Fillets
Meet Yukitaka Yamaguchi, nicknamed “The Tuna King.” He’s famed for his unmatched skill with the Maguro Bōchō—large tuna filleted so quickly and cleanly, diners often gasp as the knife glides through the fish.
Live market demonstrations show Yamaguchi and his team seamlessly removing the collar, loining, and portioning—several hundred pounds of tuna, transformed with artistry and surgical precision.
Forged in Fire: Sword-Like Yet Fish-Centric
The History Channel’s Forged in Fire once featured a Tuna Sword forging challenge, testifying to the knife’s dual nature—part culinary tool, part legendary blade. Artisans showcased designs both functional and ceremonial, honoring the cultural heritage embedded in each knife.
Tuna Swords Beyond Japan
Today, custom knife makers like Meglio in California craft Tuna Swords for modern chefs, offered in 14″–20″ lengths using high-grade steel and exotic wood handles. These are marketed not just for fish, but for dramatic slicing of large meats—from wagyu ribs to briskets—revealing the tuna sword’s evolving, global identity.
Reddit users have observed:
“It is like a Samurai Sword for tuna. I think some are made out of White Steel.”
The Modern Heir: YOUSUNLONG Tuna Sword
Enter YOUSUNLONG’s modern interpretation—not just replicating tradition, but reimagining it for today’s chefs and creators.
Key Features:
- Blade: 27″ Japanese-style Damascus steel—strong, sharp, and visually stunning
- Handle: Polished walnut, ergonomically shaped with a secure, two-handed grip
- Accessories: Leather sheath and aluminum case for travel and protection
This design meets the demands of today’s fish markets, sushi bars, and performance chefs. YOUSUNLONG even promotes the “Go big or go home” spirit for sashimi carving with their 27‑inch Tuna Sword.
Why Tuna Swords Resonate
- Visual Drama: The long blade slicing through a whole tuna is a mesmerizing spectacle—perfect for live cooking demos and marketing.
- Cutting Precision: Enables full-length cuts, reducing waste and preserving texture.
- Cultural Link: A living echo of culinary history, adapted for modern global kitchens.
From Legends to Your Kitchen
Whether you’re:
- A sushi chef
- A caterer needing stage-worthy presentation
- A home cook dreaming big
The Tuna Sword is more than a tool—it’s a bridge between ancient tradition and modern expression, a testament to human craft meeting culinary art.
With YOUSUNLONG’s 27″ version, you’re wielding not just a knife, but a centuries-long story—ready to be continued.