A Sabaki knife is also known as a boning knife. This knife is used for cutting around joints, bones and through cartilage. The Sabaki is a regional Japanese kitchen knife based around the Fukui prefecture.
The Sabaki is useful on beef, pork, chicken or fish and can easily separate meat from bones.
PLEASE NOTE: This knife is a single bevel blade and designed for right handed individuals.
Sabaki / Boning Knife
Blade Material: Shironiko (White Steel #2) Damascus Carbon Steel Blade Length: 120 mm (4.7") / 150 mm (5.9") / 180 mm (7.1")
Edge Type: Single Bevel - Right Handed Rosewood Handle
Weight: 61 / 89 / 115 g Blade Width: 18 / 24 / 24 mm Blade Thickness: 2 / 3 / 3 mm Handle Length: 118 / 125/ 127 mm Handle Thickness: 20 / 23 / 25 mm
Spreading two blades is a process of striking with a belt hammer from the back and front with two blades stacked so that the two blades can be extended in the same thin manner.
Mawashi steel wearing: After forge welding the base iron and steel, the method of crushing the whole from one corner of the steel into a rhombus is adopted. This makes it possible to make the steel thinner, making it easier to sharpen and attaching a good blade.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
This is spectacular! Beautifully made and beautifully balanced.
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