A knife for cutting off the head of a fish or grating it into three pieces.
The knife is thick, making it suitable for cutting hard objects.
If you are using it at home, we recommend something around 150mm.
For business use, it depends on the size of the fish you are handling, but I think you may be handling fish larger than 180mm.
Material: Yasuki White Steel 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 blue paper which is harder than white paper, but white paper 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 Yew.
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 Deba knife is made from white steel, which is relatively easy to resharpen among steels.
In addition, instead of the commonly used magnolia pattern, we use an octagonal pattern that fits comfortably in your hand.
