This knife is suitable for cutting off the head of small fish such as horse mackerel and for filleting them. It is easier to handle because it is not as thick as a deba knife.
Shirogami steel refers to the steel material called Shirogami No. 2. It is the second hardest material after Japanese steel. The harder the material, the longer the sharpness will last. There is also a material called Aogami that is harder than Shirogami, but when you consider the need to use a whetstone for maintenance, Shirogami is easier to handle. It is also a material that is favored by professional chefs, so you can use it with confidence.
Because it is made of steel, it is prone to rust, but you can prevent rust by drying it after use.
The handle is made of Ichii wood, which is strong and shaped into an octagon, so it fits comfortably in your hand.
Sakai knives are made by craftsmen who are blacksmiths, sharpeners, inscribers, and handle-attachers, and each craftsman is responsible for their own unique work. Each craftsman is highly skilled and proud of their work. This is a horse mackerel-cutting knife made from Shironi steel, which is relatively easy to resharpen. In addition, instead of the commonly used magnolia handle, we have adopted a Ichii octagonal handle that fits comfortably in the hand.
Material: Yasugi white steel Handle: Ichii octagonal
