€ 112.00
“Stylish” and “Practical” were the design concepts behind these sensational new Kanetsugu Hyrbrid Wa Bocho knives. Each blade is a solid piece of rust-resistant High Carbon Molybdenum Vanadium Stainless Steel (HRC. 57) and their stylish handles use modern materials and technology to ensure that they provide a secure and comfortable grip, are easy to maintain and are durable. Recommended for Home Sushi Chefs and first-time buyers of Japanese Traditional-style knives.
Japanese fish markets, where they sell freshly caught huge tuna, are famous all over the world.
Masters of cutting big fish, use special knives Deba bocho and Yanagi ba.
Deba, used for primary processing and cutting of fish bones, before making fillets.
Then used Yanagiba, designed for fine work, and cutting in one motion.
Knife unwonted to Europeans, but this geometry perfectly cuts without sticking and is convenient for sharpening on japanese whetstones.
Out of stock
Out of stock
Descents are traditional, asymmetrical, designed for right-handed people. Right convex, on the left a little concave.
Corrosion-resistant molybdenum 1K-6 Daido High-carbon steel with cryogenic hardening at a temperature of -70 °C, for maximum improvement in working qualities.
Made in Japan, at the facilities of Seki Kanetsugu Co. Ltd using manual processes and high-precision CNC machines.
Hardness 57 HRC.
| Total Length | 325mm |
|---|---|
| Blade lenght | 180mm |
| Total Weight | 310g |
| Blade Material | Stainless 1K-6 Daido High-carbon steel with cryogenic treatment at -70 °C |
| Handle Material | ABS resin bolster/butt-end and silver anodized aluminum handle |
| Blade Grind and Edge Shape | Single Bevel Edge |
| Blade thickness | 4,5mm |
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