Kikuichi Tatsutogi 100mm Kaisaki
A kaisaki has a short blade that somewhat resembles a miniature yanagi. It was originally designed for the preparation of shellfish but over time, chefs have adopted it for garnish preparation.
Tatsutogi is Kikuichi's most cost-effective traditional single bevel series. Hand-forged in the sword-making tradition from two pieces of carbon steel, the tatsutogi series also features many uncommon, specialty knife shapes. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese knives.
|Professional Lifespan||3+ Years|
|Blade||2 Layers; Hand-Forged|
|Edge||SK Carbon Steel|
|Spine||Soft Carbon Steel|
|Bevel (Bevel Ratio)||Double (50:50)|
Water Buffalo Horn or Resin Ferrule
CAUTION - Blade will patina and may rust if left wet. This is NOT a stainless steel. Always hand-wash and hand-dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen.