The design of this medium Japanese deba bōchō raw fish carver dates from the 17th century, when the Tokugawa Shogunate ruled the country and introduced an era of artistic and intellectual progress. Few things express this pursuit of functional beauty better. The blade angles on a single side, allowing for a cleaner, smoother cut. This precise blade allows aspiring and professioanl chefs alike to cleanly remove heads without damaging flesh, and delicately separate meat from bones. This work of genius is for delicate slicing, not angry chopping, and merits the hands of experts. Poissonnier fish chefs are sensitive people. They respect food caught in oceans.
Pointed blade with steep cutting angle perfect for carving fish
165MM length gives increased maneuverability
Finest Japanese steel helps maintain delicate edge while giving sharpness and durability
“Izutsuki” name inscribed on side of blade to ensure authenticity
This authentic knife originates from the Yasuki Shirogami steel factory, where craftsmen harden steel according to Japanese ‘special swordsmith’ traditions, and apply five manufacturing processes to create a durable edge and aid you in your search for perfectly prepared sushi.
Inscription on blade reads: KIYA Shop.
Box reads: Nihonbashi. High quality kitchen knife. Kiya Special Selection.
Blade length: 165MM
Made in Japan
