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Professional Grade Sakana-sabaki Fillet Knife

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Product Description

Ikenami Hamono sakana-sabaki specifications

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

Professional grade sakana-sabaki fillet knife. 
Aogami blue#2 steel, sandalwood handle, water buffalo horn ferrule.
Hand-forged on Tanegashima Island.

Product Notice
May 9th, 2016  

Great news, the sakana-sabaki is now also available in 18cm, 21cm and 24cm blade lengths. We've updated our price options above and are just waiting on the first longer knives to be produced so we can photograph and measure them. We'll add photos and update our product specs on this page in due course. Left-handers please note these longer blades may require custom forging and an associated wait for delivery, probably in the order of 3~4 weeks. 


Sabaku is Japanese for 'to separate', 'to sort' 'or 'to deal with' and sakana is the Japanese for fish. The sakana-sabaki is a specialist knife for breaking down and filleting fish.

The deba knife is used for the same purpose but the sakana-sabaki is half the weight at the same length with a smaller handle: 126g in hand, versus 255g and 242g for the two 150mm deba-bocho that we sell. The handling is quite different but cutting feel is comparable.

The sakana-sabaki is forged from blue#2 steel, both our debas are forged from white#1. Expect the sakana-sabaki to require sharpening less often. 

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