YT Vid: Breaking Down 500lb Marlin

Eli Chaps

Eli Chaps

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Apr 20, 2018
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I'm fascinated by butchery. I genuinely admire the skill, the craft, and in some cases the art of it. The knowledge of and respect for the animal is always so impressive to me. But so too are the tools.

The below video popped up in my feed and I just thought it was pretty danged cool. I've watched a few videos of breaking down large fish but it isn't something I pay much attention to. But this one hooked me.

The knife seen prominently throughout is obviously quite purpose-designed as are pretty much all things Japanese (EDIT: Not Japanese, Taiwanese) and knives. But what is amazing to me is how it deals with the insane skin/scales and bone but remains so incredibly sharp! I have no idea what the knife is called, its typical steel, or anything but that's impressive.

Then the transition to long super sharp knives.

Imagine sharpening those different blades and to that level.

Maybe K KenHash can educate me.

Anyway, I just thought it was cool. We talk about rope, cardboard, paper, etc. but I just think this kind of thing spotlights a knife's performance.

 
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I am by no means an expert, but in the video I recognized that people are speaking Mandarin Chinese. In a quick Google search I managed to find the knife which is a Taiwanese made "round blade belly" tuna knife. That leads me to believe this is a Taiwanese fish market (or it could be some other Asian country with but with Taiwanese or Chinese workers). By the way, back in the early 1900's Taiwan was occupied by the Japan for something like 50 years and during which time the locals adopted Japanese cuisine and mastered the art of sushi making. Well, at least that's what I read.

Ebay even sells a version of this knife for something like $25-30 US.
 
The main knife being used is known as a Taiwan Tuna Knife. It is unique to Taiwan and because it bears no resemblance to fish knives in Japan or China, it is possible that he shape comes from Spain/Portugal where Tuna Knives have a similar shape.
The video you posted depicts a Taiwan fish market. Taiwan is an island country that was part of Japan from 1895-1945 so a lot of Japanese influence remains on top of the predominantly Chinese culture.
As far as I am aware, there is nothing special about these knives (from a knife perspective) and what we are seeing is skill in using them.
After all, Romans were butchering giant tuna thousands of years ago and I doubt they had any "terrific" knives.
https://www.iccat.int/Documents/CVSP/CV072_2016/n_6/CV072061429.pdf
I have never seen a Taiwan Tuna Knife in Japanese fish markets, only the long sword-like Maguro Bocho, and large sized Debas. Although it is possible that they may be used in the southernmost part of Japan, Okinawa, which is fairly close to Taiwan.

On a personal note, I found that my fixed blade outdoor knives got good use during the hunting season, and my folders did routine box openings and such. But my kitchen knives got the most use and required the most "routine" maintenance sharpenings. This video of taking apart a large fish and the demands on the knives used is I think no different than the same as what the butchers require of their knives in preparing meats.
 
KenHash said:
The main knife being used is known as a Taiwan Tuna Knife. It is unique to Taiwan and because it bears no resemblance to fish knives in Japan or China, it is possible that he shape comes from Spain/Portugal where Tuna Knives have a similar shape.
The video you posted depicts a Taiwan fish market. Taiwan is an island country that was part of Japan from 1895-1945 so a lot of Japanese influence remains on top of the predominantly Chinese culture.
As far as I am aware, there is nothing special about these knives (from a knife perspective) and what we are seeing is skill in using them.
After all, Romans were butchering giant tuna thousands of years ago and I doubt they had any "terrific" knives.
https://www.iccat.int/Documents/CVSP/CV072_2016/n_6/CV072061429.pdf
I have never seen a Taiwan Tuna Knife in Japanese fish markets, only the long sword-like Maguro Bocho, and large sized Debas. Although it is possible that they may be used in the southernmost part of Japan, Okinawa, which is fairly close to Taiwan.

On a personal note, I found that my fixed blade outdoor knives got good use during the hunting season, and my folders did routine box openings and such. But my kitchen knives got the most use and required the most "routine" maintenance sharpenings. This video of taking apart a large fish and the demands on the knives used is I think no different than the same as what the butchers require of their knives in preparing meats.
Click to expand...

Thank you sir. I agree about kitchen knife use. For all the other knives I have, it is my kitchen knives that get the most work.

I also very much agree about the skill.
 

I used to be a butcher. Never got to break anything down like this though.

Just trimming up primal cuts.
 
tinfoil hat timmy said:

I used to be a butcher. Never got to break anything down like this though.

Just trimming up primal cuts.
Click to expand...

Seen several of their vids. Watch their sharpening video. Made me cringe every time the tip slapped off the end of the stone and he hammered the blade into the steel. But, can't argue with the performance.
 
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