the tuna sword

butcher_block

butcher_block

Joined
Dec 6, 2004
Messages
6,212
so W2 steel from aldo a bit of clay and a quench in water then in parks 50 (to keep the blade from taking much arc)
gane "guard" of brass nic-silver and copper. nic-silver spacers and screw o cap

black wood is the smaller and buckeye burl is the main of the handle

the blade is 24 inches or so and over all it is 38

this is a single bevel blade used to brake down large tuna but i dressed it up a bit
the front of the grind is much like a sword but he back is hollow ground on a wheel in the 3-4 foot range (mine is a 4 footer platten)
this makes for a blade that is able to be nearly layed flat on the hones to be sharpened but also has an angle set at right around 15 degrees
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Define large tuna, please.

I broke down a 68 lb yellowfin late last year, line caught off of Mexico.

Used a Busse Thick NICK to do the breaking, a Kai Ken Onion slicer to filet, and a Kai Kramer Chef to cut the steaks....didn't need a sword, but it might have been amusing....this was to avoid a .65 per lb pre-prep charge to cut and bag a free fish, caught by my good friend J.P. Holmes, a superb knifemaker from Livermore, CA.

Best Regards,

STeven Garsson
 
Sweet!

Thousand pound tuna would take a lot more blade to process than most fish!

(photo from asiainternationalinc.com)

Might need a longer blade to process a big tuna than a Thick Nick XXL, especially if you were paying $400,000 for a big one at the auction in Japan, and did not want to screw it up while processing!
 
that is the coolest thing I've seen in a long time. Just awesome. I would've loved that when I was working the boats out of San Diego. Might have been overkill and probably dangerous. But fun. Would have made short work of the makos we occasionally free gaffed. But our biggest fish were 100ish pound bluefin.
 
by large im talking 300+
and at the fish market they also have a way larger one that is flexable and is used by 2 guys at a time liek a 2 man saw
 
Good enough then.....it's very attractive, but I don't like the ko kissaki as much as the kissaki on the Yakuza Bowie II that Don Fogg did in this style:



Best Regards,

STeven Garsson
 
that is a great looking piece
this build was fun and after the sale of it i might dabble a bit more. it keeps me one my toes
 
That knife is called a Maguro Bocho. I've always wanted one but they are hard to find outside of Japan. I think you actually made me drool.
 
Thats great, I love the handle!
 
[video=youtube;9Lf_kskpyj0]http://www.youtube.com/watch?v=9Lf_kskpyj0&feature=player_embedded[/video]

This guy is good.
The fish is no where near 300lbs though.

Great tuna sword, that is a beautiful piece.
I'm sure the new owner will be thrilled.
 
I'll have to try and post up a vid where the guy is using a 4 foot or longer blade to part out a tuna in the market.

Check out the knives used in this video. And this is actually a smaller tuna (only 100lbs or so).

Check out the knife at about 1:26 it is 4' or so.


http://youtu.be/pFjpV0yOydM


I tired to embed the video instead of opening another link, but have forgotten how for some reason.
 
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