Kanetsugu Hybrid Wa Bocho Series Kitchen Knives

Employing a traditional Japanese design, these Hybrid Wa Bocho blades are made for smooth slicing, with a single-bevel edge on the right side and are slightly concave on the reverse. The single-bevel edge excels in tasks that require lots of precision, which could be why the blades were originally used for slicing sushi and sashimi centuries ago. Made from high-carbon Molybdenum Vanadium stainless steel, they’re hardened to a Rockwell hardness of 57 to retain their edge over the long haul. The handle is composed of aluminum and heat-resistant ABS plastic. The plastic extends from the bolster to the butt of the handle, preventing water, food, and bacteria from getting inside. The seven-sided handle offers a full grip in the hand—perfect for a hot and slippery kitchen.

This drop features three different styles of knives, each with a different blade length. The Deba series is typically associated with cleaning and filleting whole fish. The thick heel section can be used to to chop through small bones in fish and poultry. The Yanigaba, much slimmer than the Deba, is primarily used to slice boneless fish fillets and sushi, or for skinning fish. The narrow blade and acute edge angle reduce the effort required to cut through a wide range of foods. Last, the Kama Usuba features a sheepsfoot blade profile so as not to pierce flesh. It can be used for precision cuts and decorative techniques.