Kotobuki 6-7/8-Inch Garasuki Knife

Kotobuki 6-7/8-Inch Garasuki Knife

Kotobuki 6-7/8-Inch Garasuki Knife

Feature Details

• 6-7/8-inch Garasuki knife for deboning; angular blade and sharp triangular tip great for filleting fish
• Made in Japan to time-honored standards and exacting detail
• Blade constructed of Japanese 420 series stainless steel for excellent resistance to rust and corrosion; double-ground edge retains its sharpness
• Double-riveted, ergonomically designed wood handle in black
• Hand wash only; sharpen with whetstone

Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Garasuki, is a boning knife traditionally used to de-bone poultry, but can be used with bony meat or fish. Smaller and lighter than a Garasuki. The angular blade and sharp triangular tip are essential for deboning and filleting. Blade length: 6-7/8-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.

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