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.
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.
Category: Boning, Damascus, High Carbon, Japanese Style, Shirogami, White Steel No. 2
This is spectacular! Beautifully made and beautifully balanced.