A knife for making blocked fish fillets into sashimi
It is used to cut blocks of lean tuna.
Or, it is a knife used to cut three pieces of fish into smaller pieces for sashimi, carpaccio, etc.
Start cutting from the base of the blade (the part close to the handle) and continue cutting along the length to the tip of the blade.
If you are using it at home, we recommend 210mm or 240mm considering storage.
For business use, longer lengths such as 300mm and 330mm are suitable.
It is best to choose according to the size of the fish.
Material: Yasugi White No.2 Steel Blade
Handle: Yew octagon
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.
