Cuchillo de precisión para sushi y filete de 17,6 cm: acero 3Cr con alto contenido de carbono, hoja de 60° extremadamente afilada y espiga completa para la preparación profesional de pescado.

The Artisan's Choice for Pristine Cuts​​ Achieve paper-thin sashimi slices with our specialized 60° blade geometry - the acute angle glides through fish muscle fibers without tearing delicate fat marbling. Unlike bulky chef knives, the 17.6cm narrow profile offers surgical control when removing pin bones from mackerel. ​​Engineered for Aquatic Ingredients​​ ✓ ​​Zero-Resistance Blade​​ – Polished 3Cr steel edge maintains sharpness through 200+ fillets before honing ✓ ​​Hygienic Monolithic Build​​ – Seamless full-tang construction prevents bacteria buildup in handle joints ✓ ​​Fluid Motion Balance​​ – 30cm total length optimized for traditional Japanese pull-cutting technique ✓ ​​Universal Fish Adaptability​​ – From delicate flounder to tough-skinned salmon, one knife does it all ✓ ​​Rust-Defying Finish​​ – Acid-resistant steel withstands frequent contact with citrus marinades ​​From Ocean to Omakase​​ Imagine effortlessly separating translucent fluke slices for crudo, the blade's mirror polish preventing sticky residue. Later, cleanly debone a whole sea bass without leaving ragged edges - this is the tool that makes home kitchens feel like Tsukiji fish market stalls. ​​Master the Blade of the Pros​​ We've distilled centuries of Japanese fish butchery wisdom into this accessible design. The weighted heel provides momentum for initial incision, while the needle-like tip handles intricate work around gills. Hand-wash with bamboo ash for traditional edge maintenance, and discover why single-bevel precision changes everything.