Classic"single-bevel"(asymmetrical)construction with a right-handed grind creates a natural steering effect for cleaner fillet separation.The blade is heavy and forward-balanced for powerful downward cuts.Thick at the heel for cutting through bones,tapering to the tip for precise slicing.Carbon steel versions offer sharpness but require rust care.
Blade length varies 15-21 cm(6-8 inches),heel height can exceed 5 cm.Traditional carbon steel(e.g.,Aogami#2)has high carbon content,hardness exceeding HRC 63,with excellent edge retention.Handle is a traditional"Wa"handle,wood(e.g.,Ho wood)with buffalo horn ferrule,shaped for grip.Stainless versions(e.g.,Ginsanko)are easier to maintain.
Specifically for processing whole fish:descaling,gutting,removing heads,and filleting(cutting along the backbone into 2 or 3 pieces).Also for cutting fish steaks and preparing shellfish.A professional choice for sushi chefs,fishmongers,and home cooks who frequently prepare seafood.Requires corresponding sharpening skill(single-bevel sharpening).
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