This 212 mm maguro bōchō is a specialized Japanese single-bevel knife crafted for butchering tuna and other large fish. While maguro bōchō are often much longer (typically 400–600 mm), this compact example was likely designed for market stall use, where space was limited but precision cuts were still needed. Its forged blade has been fully restored and sharpened, with the ura (hollow grind) cleaned and straightened. The kanji stamp, though worn, points to the Sakai maker line Ueno Chōju, active mid-20th century, adding provenance and character. This rare short-format maguro knife is ideal for cooks, fishmongers, or collectors seeking a conversation-piece tool with real history.