Sabaki Knife Specs
- Blade Shape: Double-edged
- Blade Length: 12–18 cm
Sabaki knives are ideal for preparing poultry and meat with their thin and elongated blades. However, they are particularly recommended for fish and are perfect for various tasks, from grating to sashimi. Typically, they have a blade length of 13 cm. However, ours range from 16 to 18 cm.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel and is reasonably priced, but it is prone to rust.
The peak of the blade is of medium thickness (approx. 5 mm) so that the head of the fish can be easily removed. It is easy to make a push cut with the palm of the hand. It is double-edged, so it can be used by both left- and right-handed people.
Sabaki vs. Deba and Yanagiba Knives
A Sabaki is like a hybrid kitchen knife combining the best elements of Deba and Yanagiba knives. The overall shape is based on the Deba so that it is easy to slice three slices of fish. The blade width is slim, similar to a Yanagiba knife, making it easy to slice sashimi.
- Deba (Sabaki) Kurouchi 165 mm (6.5 in) Aogami Super Double-Bevel
- Deba (Sabaki) Kurouchi 165 mm (6.5 in) Aogami (Blue) #1 Double-Bevel
- Deba (Sabaki) Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Walnut Handle Double-Bevel