Hand-forged Shozan carbon steel blade: Delivers exceptional sharpness and durability for precise fish preparation
Distinctive hibachi (glazed) finish: Enhances blade aesthetics and resists corrosion
Elegant ichi-I octagonal wood handle: Provides a comfortable, secure grip for extended use
Multiple blade lengths (120mm, 135mm, 150mm, 165mm): Offers versatility for various fish cutting tasks
Lightweight design: Reduces hand fatigue during prolonged cooking sessions
Summarized by Shop
It is a knife suitable for both home and professional use, and is suitable for cooking fish. It is used for cutting fish into 3 pieces and splitting the head.
It is finished with a haze using high-quality steel, which is completely hand-made by blacksmiths, which is rare nowadays. The handle is made of high-grade yew wood, which is beau
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