Satake Mv Pakka

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 - natural crate woodHardness - 56-58 HRBlade length - 15, 5 cm Blade width - 4.6 cm Blade thickness - 2.7 mm Sharpening method - single-sided right-handed grind Weight - approx. 164 g