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.
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 it will stay sharp. 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 divided into different groups and perform the following tasks: blacksmithing, sharpening, inscription, and handle application.
Each craftsman creates a masterpiece with great skill and pride.
Material: Yasugi white steel
Handle: Ichii octagonal
