This is a knife for cutting off the head of a fish and filleting it. Because the knife is thick, it is suitable for cutting hard objects. For home use, we recommend a knife of about 150 mm. For commercial use, depending on the size of the fish, you may need to handle fish of 180 mm or more.
White No.2 Steel Blade refers to the material of the steel called white paper No.2.
White paper No.2 Steel is harder than Japanese steel
The harder the material, the longer it will stay sharp.
There is also a material called blue paper steel which is harder than white paper steel, but white paper steel 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.
Material: Yasugi White No.2 Steel Blade
Handle: Yew octagon
