Hideo Kitaoka Funayuki 18cm Damascus Shirogami#2

A traditional Japanese knife with a thick, tapering blade, which is used for beheading and filleting fish in such a way as not to damage their delicate meat. In Japan, it is often used for preparing poultry meat, but it is not a classic cleaver and should not be hit hard. To cut through a bone, just press the back of the knife lightly and make a quick, precise cut. The sharp tip and short blade make it easy to control movements, which is especially important when you need to get the knife into tight places.

Technical data:

Blade – 11-layer rusty steel, core – #2 Shirogami Handle – rosewood Hardness – 61-63 HRC Overall length – 31.5 cm Blade length – 18.0 cm Blade width – 4.7 cm Blade thickness – 3.6 mm Sharpening method – single-sided right-handed grind Weight – approx. 162 g

Hand-forged knife by master Hideo Kitaoka. The purpose of this knife is to prepare and fillet fish.