is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
It is a single-sided blade so the cutting angle is very acute, and thus exceedingly sharp. Because of this, maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Single-bevel knives are also handed, and this one is for left-handed users.
This is a high performance knife in every regard. The steel used is White #2, which is one of the most popular alloys used to make single-bevel knives. It has a cladding of a soft iron damascus steel, which is applied in the ni mai fashion. This means that the cladding is applied to the cutting side and spine, but not the back side. The blade is heat treated to HRC 61-62 and therefore sharpens easily, while possessing good edge retention.
This is a knife for professional chefs or enthusiast home cooks who process a lot of fish, as well as other ingredients like poultry or vegetables. A nicely finished semi-custom wood handle with water buffalo horn ferrule complete this great package.
Location: Echizen, Japan
Factory: Takefu Village
Construction: Ni Mai, Hammer Forged
Edge Steel: White #2
Grind: Single-bevel, left-handed
Ferrule: Buffalo Horn
Edge Length: 180mm
Spine Thickness: 7mm