SEKI MAGO ROKU

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

As the name suggests, this knife differs from the traditional Deba knife which is thick and rigid. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. Read more

The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. Read more