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: Mumei 無名 Profile: Kaisaki Size: 135mm Steel Type: Carbon Steel Steel: Yasuki Yellow (Kigami) Steel, Soft Iron Clad Handle: Ho Wood & Buffalo Horn Ferrule Right-Handed D-Shape Total Length: 269mm Edge Length: 141mm Handle to Tip Length: 148mm Blade Height: 29mm Thickness: 3mm Handle Length: 122mm Weight: 81g Hand Orientation: Right-Handed Update: December 6, 2022
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