Single bevel blades are the best for preparing fish. These traditional Japanese knives require a different technique to use and many chefs who buy them eventually find that the style is not suitable for them – we at JKC have sourced a range of very high-quality blades that are priced for the professional or passionate cook to be able to purchase a blade and gain experience with it before investing in a really fine blade. The knives of this collection are also perfect for the domestic cook who wants to have a specialist fish knife that will only have occasional use.
We have achieved our objectives by finding a commercial maker from Tsubame City in Nigata Prefecture – the Sheffield of Japan and getting him to machine produce a knife from a single layer of high carbon M/V steel. This provides a very sharp edge that is relatively easy to sharpen for 2 or 3 years in a busy professional kitchen and will certainly give a domestic user a decade or 2 of service.
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Timo (verified owner) –
This is a fantastic knife and it far exceeded my expectations. A great knife for the beginner and those inexperienced with preparing Japanese inspired raw fish dishes. This is a good introduction into the vast world of using Japanese style knives and one would gain valuable knowledge about what choices to make in future knife purchases, be it for food preparation or collecting.