Please note that the steel is different from the MV knives listed on this page in that they have not been ice-quenched. This makes the knife more durable for removing fish heads and collars without damage to the edge. The STAINLESS steel is MBS-26 which features a Rockwell hardness of 59. The Carbon content is very high at .85-.95 percent with 13% chrome. This means that a little extra care should be taken to dry the knife after use in salt water to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle is unique. The wooden scales rise above the tang at the top of the blade to create a small groove. This is useful for fishermen who like to wrap twine around the handle for a firmer grip in wet conditions. It can be easily sanded for a flush fit if you prefer, and we're happy to do that for you upon request. Simply ask for sanded handle in the "special instructions" at check-out.
Single-edged (80/20 compound bevel), stainless steel knife. The Japanese translation would be "dropped head, wide mouthed knife". This knife is widely used in Tokyo fish markets for breaking down whole fish.
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