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: Morihei 森平 Smith: Masatomo 正友刃物製作所 Producing Area: Tokyo/ Japan Profile: Deba Size: 120mm Steel Type: Carbon Steel Steel: Yasuki White (Shirogami) Steel, Soft Iron Clad Handle: Ho Wood & Buffalo Horn Ferrule Right-Handed D-Shape Total Length: 248mm Edge Length: 122mm Handle to Tip Length: 136mm Blade Height: 39mm Thickness: 5.6mm Handle Length: 110mm Weight: 136g Hand Orientation: Right-Handed Date of manufacture: 1980-1990 Update: May 11, 2021
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