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Naginata fish knife, Dai 180mm

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Product Description

Ikenami Hamono naginata-bocho specifications

Certified as a product of cultural and historical significance by the Kagoshima Prefectural Government

Black-forged naginata-bocho.
Shirogami white#1 steel. Japanese cherry handle.
Hand-forged on Tanegashima Island.

'Naginata' usually refers to the long pole weapon - do a search on wikipedia and you'll see a similarity in the shape of the blades.

The naginata knife is first and foremost a tool for fishmongers and fish processors, for breaking down and filleting large fish. The rounded blade end is very convenient for slicing from head to tail down the spine of the fish. Take a minute to check out the video we have of this knife in action - check the 'Product videos' tab above - and you'll see exactly what we mean.

The size and handling of the 180mm naginata make it an on-boat favourite with the fisherfolk of Tanegashima, who use it for cutting bait and taking care of other odd jobs on the boat. The length and balance make it a lovely knife for lopping, but please lop accurately. The naginata is very, very sharp.

Product Videos

Amazing Cutting Fish in Japan - CANON EOS 5D Mark II Short Film (01:43)
See also, Before Amazing Cutting Fish in Japan. http://youtu.be/Tm3q_Z8iLOE Cutting Yellowfin Tuna Fish in Japan. His technique is wonderful. Fast, clean and beautiful. Speed produces a good taste of "Sashimi","Sushi". This video was filmed with CANON EOS 5D Mark II. Lens:Tamron 28-75mm F2.8 http://amamiyaclinic.com/ http://amamiyaclinic.blog10.fc2.com/
  • Amazing Cuttin...
    See also, Before Amazing Cutting Fish in Japan. http://youtu.b...

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Product Reviews

  1. Isn't there anything this knife can't do??!!! : ) 5 Star Review

    Posted by on 12th Jan 2015

    I've purchased one, not knowing exactly what expectations were to tell you the truth. Unlike deba, this is rather light-weighted, but man, let me tell ya, it processes fish clean, easy and very effortlessly. It is probably because the weight center is up front, that make the knife feel a lot heavier when holding it, and also the height of blade gets wider as approaching the front. As you cut into fish, this knife finishes the job before you even start. That's how it feels like. Very eerily yet fantastic. I tend to like using a light-weighted knife on a lot of things. It gives you better sense what you doing (and what you doing wrong too). Once you bond with it, you can never go back to heavier ones. It would seem very dull in vibe and masks the detail feel of what it's touching. Oh, geez. Try veggie. I could give you the whole new set of goodies about how well it cut them. Well, I could go on and on. I guess you would have to try it yourself to see it validates my awe.

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