Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle

Size

 

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.

Single Bevel Sabaki
Shironiko (White Steel #2) Damascus 
Sabaki / Boning Knife
120 mm (4.7") / 150 mm (5.9") / 180 mm (7.1") 
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.

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