Satake Masamune Brown, Empty

A traditional Japanese knife with a thick, tapered blade, used for deheading and filleting fish in such a way as not to damage their delicate meat. In Japan, it is often used to prepare poultry meat, but it is not a classic cleaver and should not be struck hard with it. To cut the bone, simply press lightly on the back of the knife and make a quick, precise cut. The sharp tip and short blade make it easier to control movements, which is especially important when you need to get the knife into tight places.

Blade - molybdenum-vanadium steelHandle - birch woodHardness - 56-58 HRCD Total length - 29.0 cmBlade length - 16.0 cmBlade width - 5.1 cmBlade thickness - 2.6 mmSharpening method - single-sided right-handed Weight - approx. 119 g