| Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife | 
| Brand: Global
Category: Kitchen
Department: Cookware
List Price: $117.00
Buy New: $116.95
as of 6/3/2012 15:15 EDT details
You Save: $0.05
New (3) from $116.95
Seller: Amazon.com
Sales Rank: 56,676
Shipping Weight (lbs): 0.4
Dimensions (in): 18.4 x 3.9 x 1.3
Warranty: Limited Lifetime Guarantee
MPN: 1803-270
Model: 1803/270
EAN: 4943691803276
ASIN: B00005OL4A
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | Narrow 10-1/2-inch blade for filleting, slicing fish | | • | Provides clean, low-friction cutting | | • | Blade made of high-tech molybdenum/vanadium stainless steel | | • | Edge retains razor sharpness exceptionally well | | • | Traditional wood handle with ridge for secure grip |
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| Editorial Reviews:
Product Description
Tako are traditional sashimi knives traditionally used in the southern regions of Japan. Characteristics of a sashimi knife are a very long blade with a slightly curved belly. Tako have a square tip, as the point is never used. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handle
Amazon.com Review
Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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