The traditional Japanese fish filleting knife. A very old knife shape used for breaking down fish and often poultry. Very efficient in filleting due to their single bevel geometry designed to be strong, reduce friction and have a very keen edge. While it takes a small adjustment in technique the results are often much better compared to using a western filleting knife. Strong enough to cut through fishbones and a much sharpen edge resulting in higher quality cuts essential for taste, texture and quality of the produce.
Brand: Hitohira ひとひら (一片) Smith: Togashi Blacksmith 富樫打刃物製作所 Producing Area: Sakai-Osaka/ Japan Profile: Deba Size: 150mm Steel Type: Carbon Steel Steel: Yasuki White (Shirogami) #1, Soft Iron Clad Handle: Ho Wood & Buffalo Horn Ferrule Octagonal Come with Saya Hand Orientation: Right-Handed Sharpener: Kenya Togashi Update: January 19, 2022
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