Collection: Kanechika Knives

The Sakai Kanechika line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. The cutting steel of this line of knives is gin san steel (aka silver #3 high carbon stainless steel). Ginsan steel knives generally take a very fine edge when sharpened properly. This line is heat treated to 61-62 HRC. Deba knives are used to butcher fish. They have a very thick spine making them durable enough to cut through cartilage. Care should be taken around larger, harder bones as the fine edges of the harder steel can chip.