A Kaisaki has a short blade that somewhat resembles a miniature yanagi. It was originally designed for the preparation of shellfish but over time, chefs have adopted it for garnish preparation.
Tatsutogi is our most economical single bevel carbon steel traditional series. Hand forged in the sword making tradition from two pieces of steel. With a soft steel as the edge, these are easier to sharpen, making them good beginner Japanese chef knives.
| Professional Lifespan | 3+ Years |
| Blade | 2 Layers; Hand Forged |
| Edge | White #3 Carbon Steel |
| Spine | Soft Carbon Steel |
| HRC | 57-60 |
| Bevel | Double |
| Handle | Wa Handle Japanese Magnolia Water Buffalo Horn or Resin Ferrule |
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen