fish knives

Production: Japan
Blade: laminate with sharp steel FC61 to 61HRC and damask outer cheeks to 49 layers
Cut: Symmetrical
Construction: Forged
Grip: micarta
Blade length: 240mm.
Recommended use: sausages, meat, fish

Notes: developed in collaboration with Chef Rokusaburo Michiba

Production Lama Seki - Japan

Blade: stainless steel Friodur X2 End Carbide FC61 with hardness of 61HRC
Cut: symmetric
Handle: synthetic resin soft touch and pin mosaic, with logo of Bob Kramer
Blade length: 130mm.
Usage: for cutting meats, cheeses, preparation of small fish for scallop meat and for general use on vegetables and fruit