Sakai Takayuki White Steel Maguro-kiri 54cm (21.3")
$1,289.00
Description
Sakai Takayuki's hand-forged maguro kiri, also known as a maguro bōchō, is a Japanese tuna knife crafted out of white carbon steel. It is tough enough to break down whole tuna and other large fish without damaging the knife or the fish's flesh. A large magnolia handle allows for an excellent grip, and the white carbon blade holds an excellent edge and is easy to resharpen. It’s the perfect knife for fish markets or sushi restaurant kitchens.
Please note: This Japanese knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended period of time. Carbon steel knives can be reactive with high acid foods.
* This is a singled-edged knife for right-handed users. Please contact us for pricing on a left-handed model.
- Specifications
- Use & Care
| Handle material | Magnolia Handle and Stainless Steel Bolster |
| Blade length | 540 mm (21.3") |
| Thickness at spine | 4 mm |
| Thickness at tip | 3 mm |
| Hardness (Rockwell scale) | 60 |
|
|
Single |
-
Hand wash in warm water and towel dry
-
Do not cut frozen foods
-
Use a sharpening stone for knife sharpening
Do not use a honing steel to re-sharpen your Japanese chef knives.
Specifications
| Handle material | Magnolia Handle and Stainless Steel Bolster |
| Blade length | 540 mm (21.3") |
| Thickness at spine | 4 mm |
| Thickness at tip | 3 mm |
| Hardness (Rockwell scale) | 60 |
|
|
Single |
Use & Care
-
Hand wash in warm water and towel dry
-
Do not cut frozen foods
-
Use a sharpening stone for knife sharpening
Do not use a honing steel to re-sharpen your Japanese chef knives.