Garasaki

Garasaki knife is used for cutting meat off the bone. It is also convenient for filleting fish.

Garasaki Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

    Honbazuke 

  • 2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • What is a Garasaki?

  • The Garasaki is not a well-known name, but it is actually very easy to use.
    A Garasaki is a knife used to peel meat from the bone of a chunk of meat.
    It is a knife that is rarely used at home. It is most probably used as a commercial knife.
    The blade is thick, and it is hard to spill the blade.
    When it comes to knives for handling fish, Deba are most commonly used, and when it comes to wholesale, Yanagiba knives are the norm, but Garasaki is also easy to handle fish.
    Especially single-edged knives can be handled in the same way as Deba.
Garasaki

Uses for Garasaki

Garasaki is a useful knife for cutting up chickens. It is wide, thick, and sturdy, making it perfect for the task. It can also chop through cartilage and be used to crack open shells like those of lobsters.

Daily_care_of_Japanese_knife

Daily Care of Japanese knife

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knife