KANISAKI DEBA BŌCHŌ    蟹裂出刃包丁

Specialized deba knife used for filleting crab, lobster and shellfish. Word “kani” stands for “crab” and “saku” (saki) stands for “breaking”.

Kanisaki knives are made with the edge being ground on the left side for right handed users. The knife in the pictures is actually a left handed knife, and the edge on this knife is ground on the right side. This main idea with this kind of design is to prevent the knife’s edge from cutting into the delicate crab meat when cutting it out of the hard shell.

Kanisaki is a heavy knife with a thick and wide blade. Kanisaki is equally efficient at breaking through the crab shell and for opening it up.

Kanisaki deba is a single bevel knife.

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