Price: $98.00
(as of Dec 23,2019 23:15:03 UTC – Details)
Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle–which has a ridge to ensure a secure grip–are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is “face-ground” on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. –Fred BrackNarrow 10-1/2-inch blade for filleting, slicing fish
Provides clean, low-friction cutting
Blade made of high-tech molybdenum/vanadium stainless steel
Edge retains razor sharpness exceptionally well
Traditional wood handle with ridge for secure grip
