Iwami Okamitsu Sabaki-bocho 125mm
In Japanese 'sabaku' means to divide or separate. Think sabaki, think breaking down whole fish and game. These knives are expected to encounter flesh, bone and tendon and are made accordingly.
The Iwami Okamitsu sabaki will go where a short bannou or ajikiri fears to tread and will stand more blade stress than those knives, at the same time it's better for proteins than roots, rhizomes and plants that split. It's a good length for preparing pan-sized fish and de-boning poultry without worrying too much about your blade angle.
Note your new sabaki won't be particularly sharp out of the box. It can be made very sharp, just be aware you won't be posting any grape-slicing videos until you've given this knife a final sharpening. The handle is keyaki, a supremely durable wood that's ideal for knives that see wet work.
|Blade steel:||YSS Aogami #1 | Nantetsu|
|Bevel:||Ryōba double bevel|
|Weight in hand:||104g
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