Bandsaw cutting of frozen Tuna.

Every morning at 5am, Tuna are auctioned and distributed. Fresh tuna or thawed ones are carved up using an Oroshi hocho blade while the majority, frozen like a brick, are skillfully cut up on large bandsaws. While watching this, keep in mind how close the operator's fingers and hands are to the blade. When in Tokyo, check this out and have a sushi breakfast.