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This San-maï Honesuki (Japanese butcher knife) feature a thick blade
150mm (octogonal)
70mm (Emoto - mid blade - 1 cm from the tip)
Finish : Kasumi with Shobudani
Deba (150mm) 26C3 This San-maï Honesuki (Japanese butcherThis San ma Deba feature a thick and heavy blade, good distal taper and nimble tip. It give to this blade a good weight. Confortable pinch grip for fish butchery with the polished spine and choil as well as the 16x19mm Emoto. The Bog Oak handle with extra long ferrule compliment the blade. The 115CrV3 (Silver steel) is a high carbon (1. 15%), low alloyed steel. It has been widely used to make cutting tools. Sheffield silver steel is used in France for
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