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SHIBISI model【鮪師モデル】
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A type of knife used for carving fish, it is a special knife for separating the fish meat from the bones. Mioroshi knives are characterized by a relatively long blade and a slender edge. When cutting fish meat from the bones, a long and narrow cutting edge is required to cut along the bones. In addition, the blades are very sharp and can cut the flesh of fish cleanly.
※As it is made to order, it will take 4-6 weeks for delivery. We will contact you if we need more dates.
| Item Number | SM-007 |
|---|---|
| Shape | handle the fish (身卸し) |
| Steel grade/blade length |
Yasuki Steel White No.2 |
| Knife handle | octagon knife handle (朴八角柄) |
| Tsunoguchi(bolster) | buffalo horn (水牛角) |
| Scabbard | - |
| Easy to rust | rust |
◆Recommended use
Featured collection
Goh Umanosuke Yoshihiro【郷右馬允義弘】
craftsmanship
Craftsmanship honed in Sakai
Sakai knives are produced by craftsmen who have inherited, polished, and cultivated a long history of more than 600 years. Knife manufacturing, a traditional industry that Sakai is proud of, has now become a traditional industry bearing the label "Made in Japan." We will deliver the polished beauty, sharp sharpness, and professionally selected Sakai knives to your hands.
Yoshihiro and Goumanosuke Yoshihiro are registered trademarks of Yamawaki Hamono Co., Ltd. "Yoshihiro" and "Yoshihiro Gouuma" are the international registered trademark of Yamawaki Cutlery Mfg., Ltd.
MGURO-TEI
About the Shibisi model
This is a maguro-tei model produced by Nagaaki Kametani, a sushi chef at Maguro-tei in Japan. We deliver products of YOSHIHIRO MODEL, the top brand of Sakai-cutting knives with a history of 600 years, to the world. .
"Yamawaki Hamono Seisakujo", which I have been using for over 35 years at a sushi shop specializing in fresh fish, has further refined the world's highest standard of Japanese knives with its tradition and techniques. ” with confidence. By all means, please experience the beauty and sharpness of another dimension.I am sure that this beauty will charm our valued customers."
YOSHIHIRO MODEL
Origin of Yoshihiro
Wrought iron technology was introduced to Sakai during the Kofun period (401-500 AD (5th century)), about 1,500 years ago.
This technique, which was handed down from the end of the Heian period as a sword-manufacturing technique, eventually made its name known to the world as a tobacco knife for chopping tobacco.
Sakai was also a rich fishing ground, and various kitchen knives were developed during the Edo period, including deba knives for slaughtering fish.
Sakai knives, which are said to be used by 90% of professional chefs today, were born in this way.
How to choose a kitchen knife
There are many types of knives depending on the application. By choosing the right knife for your purpose at home, you can cook safely and smoothly, and a good knife can last for years if used correctly, so choosing a knife is very important. becomes.
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How kitchen knives are made
Traditionally, Sakai knives are made in three independent processes: blacksmithing, sharpening, and attaching the handle, and each process is performed by a different craftsman. This division of labor allows craftsmen to continue to hone their specialized skills, so we can maintain excellent quality.
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Origin of Yoshihiro
Wrought iron technology was introduced to Sakai during the Kofun period (401-500 AD (5th century)), about 1,500 years ago. This technique, which was handed down from the end of the Heian period as a sword-manufacturing technique, eventually made its name known to the world as a tobacco knife for chopping tobacco.
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