Oroshi hocho (Japanese: おろし包丁, "wholesale knife") and hancho hocho (半丁包丁, "half-tool knife") are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish. The oroshi hocho is a longer knife with a blade length of 150 cm (60 inches) in addition to a 30 cm (12 inch) handle. It can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna. The fle… (More on Oroshihocho)