Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone

Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone made of Japanese High Carbon Steel is Japanese style boning knife for fish and poultry. The geometry of the blade makes this a single sided knife (right-hand). The single sided knife may have a thicker spine but the taper of the blade will cause the edge to be thinner and sharper, the main reason for single-beveled knives is sharpening as the user wont need to alternate hands when sharpening. The majority of the sharpening on this Honesuki should be done on the side with the kanji on it. The flat backside should touched to the stone only to remove the burr and create a small bevel.
Made in: Nara, Japan

Care and Maintenance of Carbon Steel Knives