OHISHI Japanese Kitchen Knives
The traditional Hiraki is a single bevel knife used for paring shellfish and butterflying fish filets. However, this wonderful double bevel Hiraki can fill all the roles of a Utility Kitchen knife as well as light butchery as well.
The Kurouchi/Tsuchime finish makes the knife stand out and the Blacksmiths have confirmed that the colour of the Kurouchi finish can vary from knife to knife and the blades we have in stock have a slight brown tinge to the finish. Also having the Stainless cladding makes maintenance and upkeep easier than true Blue Steel knives.
I really enjoyed the feel of the knife when I tested it and found that the narrow tip on the knife was great for a broad range of fine work food prep. The extra length to the blade will suit most Chefs and Cooks who want a Utility knife with a sturdy feel that holds its edge and can cover such a broad range of tasks.