TOME-TSUKE BŌCHŌ 止付包丁

A very specialized double-edged knife used by professionals for the work that involves large volumes. Commonly is used by meat professionals in the processing industry and fishmongers.

The shape of  tome-tsuke bōchō  is similar to a gyuto knife, but the blade is seriously thicker, as well as much wider, that the blade of a gyuto.

Tome-tsuke bōchō is used for a variety of purposes:  cutting meat off the bones, breaking some bones, breaking large crabs, chopping off heads of large fish and so on.

The stopper pin at the spine is used for a better grip during heavy duty tasks.

Another name for this knife is Suberi Tome-Tsuke Bōchō 滑り止め付き包丁

Tome-tsuke hōchō is a double bevel knife.

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