Sakai Takayuki Sakekiri Salmon Knife

White Steel #2 is a high-carbon steel known for its extreme purity and ability to take an incredibly sharp edge. This makes it ideal for the delicate, precise slicing required for salmon, as it allows you to cut through flesh without tearing or bruising the fish.

No, this knife features a single-bevel blade, which is ground specifically for right-handed users. If you are left-handed, you would need to look for a left-handed specific version of this knife to maintain proper cutting geometry.

Because this blade is made from high-carbon steel, it is reactive and will rust if left wet. Always hand wash and dry the blade immediately after use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

Magnolia wood is lightweight and water-resistant, providing a natural, comfortable grip that doesn't become slippery when wet. The Buffalo Horn bolster adds durability and balance to the handle, ensuring the knife feels secure and stable in your hand during repetitive tasks.

No, this knife is not dishwasher safe. The high-carbon steel blade will rust, and the natural wood handle can crack or warp under the high heat and moisture of a dishwasher cycle.

The length you choose depends on the size of the fish you typically process. A 210mm or 240mm blade is excellent for smaller fish and general kitchen prep, while the 270mm to 330mm options are better suited for large salmon or professional tasks where long, single-stroke cuts are necessary.