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 short blade length and sturdy construction 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.
Whilst it is the same length as the ko-bocho in this range their uses are very different. The Sabaki has a thicker spine and isn't as deep as the ko-bocho so you can get right into the carcass. If you are looking for a veg knife, go for the ko-bocho.
- Blade Length: 120mm (Measurement of the cutting edge)
- Total Length: 346mm (Blade + Handle)
- Blade width: 4mm (Measured where blade enters handle)
- Blade height: 32mm Heel to spine
- Total weight: 72 grams
- Steel Type - Cladding: Soft Iron
- Steel Type - Cutting edge: Blue Steel #1
- Left or Right handed: Either
- Hardness: 61-63 HRC
- Handle style: Japanese
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
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.