Satake 804202

A traditional Japanese knife with a thick, tapered blade, used for deheading and filleting fish in such a way as not to damage their delicate meat. In Japan, it is often used to prepare poultry meat, but it is not a classic cleaver and should not be struck hard with it. To cut the bone, simply press lightly on the back of the knife and make a quick, precise cut. The sharp tip and short blade make it easier to control your movements, which is especially important when you need to get the knife into tight places. The knife is intended for left-handed people.

Blade - 420J2 steel. Handle - magnolia wood, plastic ring. Hardness - 56 HRC +/- 1. Total length - 32.5 cm. Blade length - 18 cm. Blade width - 5.2 cm. Blade thickness - approx. . 4.3 mm Method of sharpening - single-sided grinding, left-handed Weight - approx. 200 g