Sabaki knife8/16/2023 That really was a big surprise was the smoothness and the feel of the I already knew about the handle upgrade and Togidashi sharpening, so that wasn't a surprise. Inspection of the blade was done right away, as I was waiting it Other than that it was pretty much standard knife box from him. Glossy box, but without the usual Watanabe logo. Unlike all other knives from Watanabe, this one was packed in a white, As stated above, the knife arrived in about 4 weeks to me, (making + shipping times). Length was chosen as 150mm, and the width I specified atĢ3mm, which Shinichi followed very accurately, the knife is 23.18mm wide :) As usual, I planned to replace the handle later with a custom piece, so I took whatever the default Geometry was the same as you see on the original photo from Watanabe, but I've opted for the straight edge, not tapered one. General - When I was designing the knife, I wanted a relatively small(compared to most of my 2009 knives which were 270mm as a minimum) single grind(chisel) edge knife, which would be used primarily as a boning/meat cleaning small knife. As he said, that was my Christmas present, along with the nice towel for the knife. The final price, and octagonal handle he made is the nicest ho wood handle I have ever seen. He liked the final knife himself, and decided to install octagonal handle and do togidashi style sharpening for free. And this time I got a presentįrom Shinichi too. Note, it isn't that easy or that often when Japanese makers, especially famous ones agree on customizations, that is if you get them to reply at all. And it worked out much better than I have imagined this time as well :) What can I say, Shinichi over-achieves and over-delivers every time. Remarkably well, I am referring to the 330mm Kintaro Ame Kensaki yanagiba knife here. However, last time we did that it worked out Well, design is a strong word here, I just sent the crude drawing and dimensions. Incorporate some changes, based on my design. I had my own ideas about that knife and asked Watanabe if he'd make a knife based on that design, but Was a custom knife made more in the fashion of yanagiba/gyuto hybrid. Turned out, the knife on the photo wasn't a pure sabaki, which is more of a boning knife, the one on the photo I really liked it's looks and few days later I haveĬontacted Shinichi Watanabe once again, asking him about that knife. Point when discussing Sabaki entry, this photo came up as an example of that type of the knife. Back in October/November 2009 I was working on expanding the Japanese knife styles and type database with KF's Bishamon, who helped a great deal with that project. Deba (Sabaki) Kurouchi 180 mm (7.The story of the origin of this custom sabaki knife is rather curious.Deba (Sabaki) Kurouchi 165 mm (6.5 in) Aogami (Blue) #1 Double-Bevel.Deba (Sabaki) Kurouchi 165 mm (6.5 in) Aogami Super Double-Bevel.The blade width is slim, similar to a Yanagiba knife, making it easy to slice sashimi. The overall shape is based on the Deba so that it is easy to slice three slices of fish. It is double-edged, so it can be used by both left- and right-handed people.Ī Sabaki is like a hybrid kitchen knife combining the best elements of Deba and Yanagiba knives. It is easy to make a push cut with the palm of the hand. 5 mm) so that the head of the fish can be easily removed. ![]() The peak of the blade is of medium thickness (approx. Shirogami (White) steel is pure carbon steel and is reasonably priced, but it is prone to rust. Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.High hardness (HRC60) and good sharpness.Contains chromium and is rust-resistant.Specifically, Aogami (Blue) steel #2 has the following features: However, ours range from 16 to 18 cm.īlue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Typically, they have a blade length of 13 cm. ![]() However, they are particularly recommended for fish and are perfect for various tasks, from grating to sashimi. ![]() Sabaki knives are ideal for preparing poultry and meat with their thin and elongated blades.
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