Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife
by Global
List Price:
Our Price: $116.95
You Save: $0.05 (0%)
Availability: Usually ships in 24 hours
Category: Kitchen
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Product Summary
Manufacturer: GlobalBrand: Global
Model: 1803/270
Product features:
- Narrow 10-1/2-inch blade for filleting, slicing fish
- Provides clean, low-friction cutting
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Traditional wood handle with ridge for secure grip
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Kitchen and Housewares Reviews of Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife
Customer Review: The perfect sushi knife
Summary: 5 Stars
This knife is the ultimate in slicing raw fish. The square tip is in the "Osaka style", which makes it a little more unique than other traditional sushi knives. The all stainless construction means easier maintenance, since most sushi knives are carbon steel and rust and stain easily. Balance is never, ever a consideration with sushi knives. They are not made for chopping. The long blade is designed for extended blade strokes while slicing through fish or vegetables. This knife gets lots of use at our house, even in slicing bananas for morning breakfast!
Description of Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife
Tako are traditional sashimi knives traditionally used in the southern regions of Japan. Characteristics of a sashimi knife are a very long blade with a slightly curved belly. Tako have a square tip, as the point is never used. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handleThick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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