Masahiro | Amata Otoshi 240mm | MV | Rosewood Isamitsu Generally used to skin wild

Generally used to skin wild boar in Japan it its also a handy knife in the kitchen

This santoku is taken to a hardness of 53-54 HRC

Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making

This knife has an asymmetrical Kanto style grind with a right hand bias

Measurements and photographs are taken from a random knife and may differ from the knife you receive

Masahiro | Amata Otoshi 240mm | MV | Rosewood Isamitsu Generally used to skin wildEstablished in 1948, Seki, Masahiro knives are a trusted brand in Japanese kitchens. The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish. Masahiro MV steel , also known as MBS 26, is a high corrosion resistant steel that takes a good edge and is easy to maintain. Measurements and photographs are taken from a random knife and may differ from the knife you receive.