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.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 120 mm (Measurement of the cutting edge)
- Total length 246 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 32 mm Heel to spine
- Total weight 72 grams
- Blade Material Blue Steel #1 cutting edge, laminated in
- Hardness 61-63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
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.
What You Get
A textured shiny black box, lined with red card and the knife name in Japanese along the top. Each knife is hand packed in Japanese newspaper from the day it was completed which we feel gives a very nice authentic tone.
What is a knife?
Sabaki means 'handling' in Japanese and is used primarily for handling and removing the meat from bones (but not cutting through them) easily and quickly.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.