|Blade steel:||Aogami#2 | nantetsu|
|Bevel:||Ryōba double bevel|
|Left-handed available:||Handle and blade suit both hands|
|Weight in hand:||77g|
We had the privilege of watching Oka san give one of these little beauties its edge. All done, he held it up and said with a smile, "like a small sword, isn't it?"
We bought it. A nice little tanto for our collection. So now we also have this very appealing sabaki bocho, a favourite of boar hunters in Oka san's neck of the woods and one of his strongest sellers, and that's without seeing it in any of the local retail outlets that sell his knives. Instead Oka san's sabaki style is to magic one of these up on request.
When your order comes in Oka san will spool up the grinding stones and create an edge just for you. Then you too will own a short, stiff, tanto-like blade for one-pass separating and skinning.
Posted by Andrew Becker on 2nd Jun 2018
This little slicer is amazing! It is an ideal meat knife for boning and trimming. It is one of Hitachi's high carbon steels, but is great for a butcher, as for continued use with meat, as the fat keeps it from rusting while it is in use. The Kurouchi in this knife is hands down one of the most beautiful finishes I've ever seen on a knife.