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This is a traditional Japanese fillet knife for cutting fine slices of meat and fish. The blade is made of 33 layers of stainless Damascus steel. The core layer is made of VG 10 steel with Rockwell hardness of 60-61 degrees. On both sides it is protected by a layer of nickel and silver, additional 15 layers of Damascus steel are forged on both sides. This blade construction offers maximal cutting efficiency and good flexibility.
We are proud to present a modern Japanese fillet knife Kanetsu Sashimi, made in traditional way in Japan. The perfect mirror finish, and a handle made of Pakka and Coccobolo wood, which is ergonomically designed in the classical chestnuts shape, fits perfectly in the palm. This Japanese fillet knife is thanks to the long development and testing a real masterpiece! The surface structure as a tribute to the traditional forging techniques is machine-pressed.