This knife is suitable for cutting off the head of small fish such as horse mackerel or grating it into three pieces.
Compared to the Deba knife, it is easier to handle because it is less thick.
Material: Yasugi White paper No.2
Pattern: Yew octagon
Shiro-Ni-Koh steel refers to the material of the steel called white paper No.2.
It is the second hardest material after Japanese steel.
The harder the material, the longer it will stay sharp.
There is also a material called Aogami which is harder than Shirogami, but Shirogami is easier to handle when considering maintenance using a whetstone.
In addition, the material is loved by professional chefs, so you can use it with confidence.
Since it is made of steel, it is prone to rust, but you can prevent rust by removing moisture after use.
The handle is made of wood called Ichiichi.
It is strong and has an octagonal shape, making it easy to hold.
Sakai cutlery is made by a blacksmith, a sharpener, a signature cutter, and a handle maker, each with their own division of labor.
This is a masterpiece created by each craftsman with high skill and pride.
This is a horse mackerel knife made from white steel, which is relatively easy to sharpen among steels.
In addition, instead of the commonly used magnolia pattern, we use an octagonal pattern that fits comfortably in your hand.
