Sabaki means 'handling' in Japanese and in this case the Sabaki knife is used primarily for handling and removing the meat from bones (but not cutting through them) easily and quickly.
Its sturdy construction and varied lengths make it a very useful addition to the kitchen if you are regularly working with meat. You can get in and around the carcass with ease and accuracy.
Product details
- Blade Length: 165mm (Measurement of the cutting edge)
- Blade Thickness: 4mm (Measured level with heel)
- Core Steel: Blue Steel #1
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This knife is made from a reactive carbon steel which is not stainless and therefore has some special care instructions and properties.
Read the carbon steel care guide - Cladding Steel: Soft Iron
- Hardness: 61-63 (HRC)
- Handle Style: Japanese
- Handle Material: Magnolia (light) with plastic bolster or octagonal (dark) pakka
- Left or Right handed: Either (Double Bevel)
Product SKU: 1208
Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.
Protection & care for this knife
Due to the thickness of the sabaki, we recommend a santoku size blade guard.
Blacksmith Profile
Takeo Murata
Takeo Murata is a blacksmith from Kochi Japan who began his apprenticeship at 16 in 1965 and is famed for his craftsmanship and the balance of his knives.
