Sakai Takayuki Kasumitogi (White Steel) Japanese Chef's Fuguhiki (Sashimi) 210mm
The Sakai Takayuki Kasumitogi Fuguhiki 210mm is a specialized Japanese knife designed for filleting fugu (blowfish), a delicacy that requires precision and skill. Made from White Steel (Shirogami), known for its exceptional sharpness and edge retention, this knife offers outstanding cutting performance. The Fuguhiki’s long, slender, and flexible blade ensures smooth, clean cuts, ideal for delicately preparing fugu and other delicate fish. The Kasumitogi finish adds durability and enhances the blade’s sharpness, ensuring a refined edge for expert precision in sashimi preparation.
Key Features:
-Blade Material: White Steel (Shirogami) (Renowned for sharpness, edge retention, and ease of sharpening)
-Blade Type: Fuguhiki (A traditional Japanese sashimi knife specifically designed for filleting delicate fish like fugu)
-Blade Length: 210mm (Compact length offering control and precision for detailed cuts)
-Handle Material: Traditional Japanese wooden handle (Typically magnolia or oak, providing a comfortable grip for extended use)
-Craftsmanship: Handcrafted in Sakai, Japan, using traditional Kasumitogi techniques that enhance sharpness and edge durability
-Kasumitogi Finish: A refined polishing and honing process that improves the cutting edge and ensures long-lasting performance.
Product Specifications:
-Blade Length: 210mm
-Total Length: Approx. 350mm (varies slightly depending on the handle)
-Blade Material: White Steel (Shirogami)
-Handle Material: Traditional Japanese wood (Magnolia or Oak, depending on the model)
-Blade Type: Fuguhiki (Sashimi knife for filleting delicate fish, particularly fugu)
-Weight: Approx. 180g
-Origin: Sakai, Japan
-Finish: Kasumitogi (Special honing process for sharpness and durability)
This knife is essential for chefs working with delicate fish like fugu, offering smooth, precise cuts with excellent control. The White Steel blade and Kasumitogi finish ensure a sharp, durable edge, ideal for professional-level sashimi preparation. Let me know if you need more details or adjustments!