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.
Very useful small utility knife, suitable for in-hand veg prep, light butchering, cleaning and filleting small fish and preparing shellfish.
Brand: Hitohira ひとひら (一片) Producing Area: Echizen-Fukui/ Japan Profile: Kaisaki Size: 90mm Steel Type: Carbon Steel Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad Handle: Ho Wood & Buffalo Horn Ferrule Oval Total Length: 206mm Edge Length: 90mm Handle to Tip Length: 96mm Blade Height: 27mm Thickness: 2mm Handle Length: 108mm Weight: 53g Hand Orientation: Right-Handed Update: March 3, 2022
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