Ginshikou Kasumi sharpened knives are hard to rust,It is sharp and relatively easy to handle.
Deba knives are mainly made for fish fillets.
The thick blade allows you to cut off the fish's head without damaging the blade.
You can grow fish scales, remove internal organs, and handle fish without worrying about small bones.
【Blade length size】120mm
Yasukihagane Ginshikou／Rosewood handle
※What is "kasumitogi"?
"Haze" is one of the sharpening techniques.
The cutting edge is hazy, which is one of the beautiful points of Japanese knives.
