It is used in the process called “boning,” which is done when cooking conger eel that has hard and fine small bones.
The weight of the knife can be used to insert the knife without exerting any force.
The core material is made of White paper No.2 Steel blade.
There is also a material called blue paper steel blade which is harder than white paper steel blade, but white paper steel blade 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.
