Sakai Takayuki Tokujo Shirogami Garasuki 180mm meta-nos specifically those used for precision

specifically those used for precision work or meats and fish

and the ‘nashiji’ finish

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Dirty Food is the first in a new series of small format

Sakai Takayuki Tokujo Shirogami Garasuki 180mm meta-nos specifically those used for precisionAbout the Shape The Garasuki is a Japanese style of boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work or thanksgiving turkey! It is typically larger than a honesuki, and often has a single bevel edge for added sharpness. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons. About Sakai Takayuki Sakai Takayuki