Japanese Sashimi Chef/Cooks Knives. This new range of knives are available with carbon steel blades or stainless steel blades.
Our new range of knives include:
- Sashimi Knives with 300mm Blades in either carbon steel or stainless steel with wooden or stainless steel blades.
- Deba Knife - Carbon Steel Blade with wooden handle
- Kai-Boh Knife - Carbon Steel Blade with wooden handle
A Sashimi knife is made specifically for cutting fish. One unique trait of sushi and sashimi knives is their single beveled edge. These knives are sharpened so that only one side holds the cutting edge and the other side remains flat. The flat edge is there so that food doesn’t stick to the knife. The difference between Japanese knives and Western knives is the way the knife is ground. Traditional Japanese knives are called Kataba bocho (single sided edge/blade); that is having a bevel on only one side of the blade. (If you are right handed, the bevel should be on your right when you hold a knife.) Hence, if you cut with a Japanese blade, you will find it has a natural tendency to steer to the left. Unlike western knives, Japanese knives are often single ground, i.e., sharpened so that only one side holds the cutting edge.
