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% chrome, so it is corrosion resistant. It has a simple design that you will never get tired of. It is also recommended as a standard model for professionals.

spec

specification

size

Overall length 260mm / Blade length 145mm

weight

144g
*The weight may vary slightly as there are individual differences.

blade

Double-edged

Dominant hand

left 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.