Satake Nashiji

A traditional Japanese knife with a thick, tapered blade, used for deheading and filleting fish in such a way as not to damage their delicate meat. In Japan, it is often used to prepare poultry meat, but it is not a classic cleaver and should not be struck hard with it. To cut the bone, simply press lightly on the back of the knife and make a quick, precise cut. The sharp tip and short blade make it easier to control movements, which is especially important when you need to get the knife into tight places.

Blade - molybdenum-vanadium steelHandle - pakka woodHardness - 56-58 HRCD Total length - 28.1 cmBlade length - 15.5 cmBlade width - 5 cmBlade thickness - approx. 3 mmSharpening method - single-sided right-handed Weight - approx. 160 g