Sabaki
The Sabaki is used for separating meat from bones. Newer designs, such as the Gokujo Boning and Fillet Knife from Sakai, feature an arcing blade (like a samurai sword) to enhance the ease of a single pass cut to remove flesh from the bores. It is a strong and sturdy knife, used to cut meat away from the bone, but not for cutting through bones.
Boning Knife
Guren Damascus series of cutlery features an impressive 33-layer Damascus blade with a high quality VG-10 'super steel' core for sharpness, edge retention, and rust resistance. The blades have a Rockwell hardness of 60 to 61°, resulting in a knife blade with a balance between rigidity and flexibility. Blades are sharpened, high polished, and utilize V-Cut form. This grinding method results in incredibly sharp knives with exceptional food release.
The handle’s end caps are mirror finished and provide additional balance. The striking red Pakka wood handles are triple-riveted, accented with red spacers and a traditional Japanese decorative pin
The bottom of the handle is flat shape and can be used for garlic and other purposes.
“Guren” Damascus series feature 33 layers of Damascus-patterned blades with a core of high carbon VG-10 stainless steel, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness.
In addition, the Hammered pattern stimulates the beautifulness of the Damascus.
145mm $365.00
Sabaki Janapese-style -Hagane-
The Sabaki’s Eastern counterpart is a boning knife. It is a poultry boning knife. The knife provides hi-quality carbon steel.
size150mm ＄175.00
size180mm ＄195.00
Sabaki Western-style
The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.
size150mm ＄185.00
Sabaki Janapese-style
The Sabaki’s Eastern counterpart is a boning knife. It is a poultry boning knife. The knife provides hi-quality stainless steel.
size150mm ＄185.00
Cleaver Knife
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows against meat and bone. This is accomplished by using a softer steel and thicker blade – a harder steel and thinner blade will fracture more readily. the knife's design, like a hatchet or axe, relies on its weight to cut efficiently.
In fact, the presence of a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use.
size180mm ＄268.00
Sabaki -Student Model-
The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.
size150mm ＄130.00
size170mm ＄165.00
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Sabaki Janapese-style
The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.
size150mm ＄110.00
Sabaki Western-style
The Sabaki’s Eastern counterpart is a boning knife. It is a poultry boning knife. The knife provides hi-quality stainless steel.
size150m ＄110.00
Cleaver Knife
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows against meat and bone. This is accomplished by using a softer steel and thicker blade – a harder steel and thinner blade will fracture more readily. the knife's design, like a hatchet or axe, relies on its weight to cut efficiently.
In fact, the presence of a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use.
size120mm ＄195.00
size160mm ＄210.00
size180mm ＄245.00
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