Takahashikusu’s Digital Catalog

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DebaGenerally, the bottom 2/5 ofthe edge is used for chopping andtop 3/5 is used for cleaning sh.Depending on the length of theknife, it is used for large shlike Japanese amberjack andbonito or for small sh like horsemackerel. You can cut a sh, bonesand all, by using its weight.105・120・135・150・165・180・195・210・225・240/mmAidebaA knife made thinner whichis usually used by people whofeelis too heavy. Becauseit is thinner, it is easier to chipthan .120・135・150・165・180・195・210・225・240/mmdebadebadebaAjisakiIt is thinner than aknife andis used to clean horse mackerel.Usually, it is sold in lengths of 90mm to 120 mm.Besides (*), (**)is also popular.90・105・120・135/mmkurouchimigakideba*A knife that is silver overall like you see frequently, by polishing the "" (the base of the knife made by smiths).**A knife with thepart polished while leaving the obverse side of the "" black.kirehajijiMioroshiIt is a knife like a cross betweena sashimi knife and aknife,and is commonly used at thesh market. The blade is longand is thicker thanbutthinner than.180・210・240・270・300・330/mmshobudebadebaFunayukiIt is said that it was originallya knife which shermen tookalong to their ships. It is anall-purpose knife that can beused not only for cleaning shbut for cutting vegetables aswell.150・165・180/mmSakekiriIt looks like aknife butits width at the heel of the knifeis wider and the blade is a littlethinner. It is used to cut largesh like salmon, bones and all.240・270・300・330/mmdeba04For CleaningFishThese knives are used to chop off the head of a sh, cut sh,bones and all, and llet a sh into 3 pieces. Since it is usually usedto cut with force, the blade is thick. Aknife has the positivequalities of both a sashimi knife and aknife, and is commonlyused at sh shops.debaMioroshiDebaGenerally, the bottom 2/5 ofthe edge is used for chopping andtop 3/5 is used for cleaning sh.Depending on the length of theknife, it is used for large shlike Japanese amberjack andbonito or for small sh like horsemackerel. You can cut a sh, bonesand all, by using its weight.105・120・135・150・165・180・195・210・225・240/mmAidebaA knife made thinner whichis usually used by people whofeelis too heavy. Becauseit is thinner, it is easier to chipthan .120・135・150・165・180・195・210・225・240/mmdebadebadebaAjisakiIt is thinner than aknife andis used to clean horse mackerel.Usually, it is sold in lengths of 90mm to 120 mm.Besides (*), (**)is also popular.90・105・120・135/mmkurouchimigakideba*A knife that is silver overall like you see frequently, by polishing the "" (the base of the knife made by smiths).**A knife with thepart polished while leaving the obverse side of the "" black.kirehajijiMioroshiIt is a knife like a cross betweena sashimi knife and aknife,and is commonly used at thesh market. The blade is longand is thicker thanbutthinner than.180・210・240・270・300・330/mmshobudebadebaFunayukiIt is said that it was originallya knife which shermen tookalong to their ships. It is anall-purpose knife that can beused not only for cleaning shbut for cutting vegetables aswell.150・165・180/mmSakekiriIt looks like aknife butits width at the heel of the knifeis wider and the blade is a littlethinner. It is used to cut largesh like salmon, bones and all.240・270・300・330/mmdeba04For CleaningFishThese knives are used to chop off the head of a sh, cut sh,bones and all, and llet a sh into 3 pieces. Since it is usually usedto cut with force, the blade is thick. Aknife has the positivequalities of both a sashimi knife and aknife, and is commonlyused at sh shops.debaMioroshi