Fish orosu is a handy knife tear meat from bone and work.
Parts of a knife is a little thicker, thinner and 平ni over. Ideal for handling small fish, such as mackerel.
It is very convenient than santoku knife used at home is small, compact and easy to use because of one home.
♦ specifications / specs
Blade length: 150 mm
Total length: 290 mm
Blade width: 37 mm
Blade thickness (peak):4.5mm
Weight: 117 g
Blade material: blue paper No. 1 (double)
Blacksmith: Takeo Murata
Born in susaki-Shi Kochi Prefecture in 1949. Introduction in the 16-year-old uncle was touted as a blacksmith and virtuoso 戸梶 said.
戸梶 House, inherited from generation to generation traditional swordsmiths Murata said their skills for about 10 had established a proprietary forging technology during lap training under his uncle over the years, the independent at the age of 32, already support now works.
Said various pieces until it received a request from a standard Studio located in nankoku, Special knife models are produced.
On the anvil was placed on the side of the belt hammer going down a 40-watt bulb.
It is the perfect environment to determine the Dim light but right working temperature with the naked eye.
That determine the color of the hot metal processing with exquisite timing, given life to the steel
Murata said referred to with knives is made.
In 2009, Murata said, won the Tosa Takumi presented only craftsman representing the Kochi Prefecture
Two mature craftsmanship has been demonstrated.
Black Pat finishes
Forged knife manufacturing and baked by the carbonization heat when the train with a hammer, Black oxide coating on the blade surface. It is a traditional black skin finish this is called black strokes.
Murata's knife is polished surface, many Japanese knives in the buff, glossy and shiny skin is the best place to toned black skin has the flavor and depth.
With the texture of the blades as well as the effect of corrosion resistance oxidation to dare leave a practical.
• Do not use cooking other than the intended use.
-When you use always cutting board use.
And if you cut the frozen food please-only knives. Normally, blood temperature is lowered by brittle, nicks will be easier.
And if you cut the fish and bird bones, please-only knives.
-Do not use blade of the knife is thinner, so takes power from the side edge. Raises the blade chipped and nicks.
(It may blade missing you prying sideways after incised pumpkin, cabbage cores, etc)
And please refrain from using drying dishwasher. Can cause rust due to deterioration of the handle and the Bowl contact blade chipped and left.
• You may deform the handle be left soaking in water. Keep, remove the drain after every use.
-Knife oil out on the fire please. Tempering the blade hardness will decrease.