This knife is designed specifically for preparing small fish, particularly goby. Traditionally, no knife has been specifically made for this purpose, so many people have used small kitchen knives like *ko-deba* or *aji-saki* knives. While these tools can get the job done, gobies are a target species that are often caught in large numbers, so it's ideal to clean and prepare them quickly and efficiently. The knife's shape is optimized for smoothly processing small goby, whether it's removing the head, filleting, or cutting into three pieces.
The design was developed through numerous prototypes by Yasutomoh Suzuki, the president of the Tokyo Goby Fishing Research Association and chairman of Tsuri-Bito, in collaboration with master knife maker Naramori Sadamori. Suzuki, who has been familiar with Edo-style goby fishing since childhood, contributed his expertise to perfect this knife's design.
This goby knife is made thin to make it easier to cut while lying flat during filleting. While the blade thickness of general knives for small fish is about 6 mm at the back, this knife has a thickness of only 3.0 mm. The blade is finished flat to improve the separation of the flesh.
The core steel of this knife, the most crucial part of any blade, is AUS8A, a high-quality steel commonly used in premium kitchen knives. It's easy to sharpen and resistant to rust. The surrounding layers are made of 410 stainless steel and nickel, creating a beautiful Damascus pattern, making this knife as pleasing to the eye as it is functional.
- Overall Length: 191 mm - Blade Length: 85 mm - Blade Thickness: 3.0 mm - Steel: AUS8 laminated steel - Fitting: SUS - Flat Grind
