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We put this knife together as a custom order for a knowledgeable customer. There's nothing else quite like it that we know of, and if you like it we can ask Kusunoki san at Unshu Yukimitsu Hamono if he'll make one for you too. We're pretty sure he...

The sakana-sabaki is a specialist knife for breaking down fish, heavier than a sashimi knife, lighter than a deba. Much lighter than the Ikenami Hamono kataha deba of equivalent length, which is over twice the weight of this knife...

The sakana-sabaki is a specialist knife for breaking down fish, sometimes called a mioroshi deba. It boasts a sturdy blade but is much lighter than a deba of equivalent length, which would roughly twice the weight.  "Sabaku" is the Japanese...

Those of us who have a very short blade in the kitchen know just how many jobs can be found for them. Ko-sabaki, in Japanese, means small knife for breaking down whatever and refers to a short, robust blade.  Break down modestly-sized fish?...

The sakana-sabaki is a specialist knife for breaking down fish, and this is the left-handed version. Other makers might name a knife of this weight and purpose as mioroshi-deba, although at under six inches it would be a short one. The blade is...

Many specialist fish knives spend their working lives semi-submerged so there are advantages in using a knife that is resistant to corrosion. The Hitachi YSS gingami (hard 'g') seen here is a high-grade cutlery steel, with high-end cutting feel and...

There are fish-oriented sabaki knives, and there are game-and-meat-oriented sabaki knives, and here we have a not-so-meaty sabaki knife forged with meat in mind. Nothing fishy about that. It's interesting that with Minomo san's bannou and other...

In Japanese, 'unagi' is eel, 'sabaku' means to separate, sort or 'deal with'. The unagi-sabaki bocho is a professional tool for Kanto-style preparation of this fine delicacy, where the fish is pinned to the cutting board and deftly sliced from head...