Well-balanced functionality and design

This series has a simple design, but strikes a good balance between long-lasting sharpness and ease of sharpening.
Ease of use is also important, such as the seamless brim which allows for hygienic keeping.

Separating chicken or fish meat from the bones

This knife was created for separating the flesh of chicken, beef, and fish from the bones.
There are two types of bone scrapers: one with a triangular blade and one with a pointed tip and the same width as the handle, called a "Saka bone scraper."
It features a sharp cutting tip that makes it easy for the blade to reach between bones and cut small areas.
It has a similar shape to a bone suki, but a thicker blade is called a glass suki.
Taking advantage of the size and thickness of the Gara Suki, it is also possible to cut the joints and cartilage of a whole chicken.

V Gold No. 1 has a long-lasting sharpness and is easy to sharpen

We use V Gold No. 1, which contains molybdenum and a high amount of carbon, and has a good balance between ease of sharpening and durability of sharpness. It also contains 14% chromium, making it corrosion resistant.
It features a simple design that will never get old, and is recommended as a standard model for professional use.

spec

specification

size

Overall length 310mm / Blade length 180mm

weight

332g
*The weight may vary slightly as there are individual differences.

blade

Double-edged

Dominant hand

right handed

Blade manufacturing process

press

Blade Structure

One Piece of Steel

Blacksmithing

-

Sharpening

-

material

Blade = Stainless steel (V Gold No. 1) Handle = Plywood

Notes

• Stainless steel is rust-resistant, but it does not mean that it will not rust.
  After washing, wipe off any water.
• Please be sure to read the enclosed instruction manual before use.