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Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.
The ikasaki is a squid butchery knife. Small, but quite robust with an "s" wide bevel grind, it is a decently tough little knife. In the case of the Ainu people in the Peninsula, these ikasaki were used in home kitchens and not strictly limited to processing squid. They would be used for general food prep; squid, fish, and vegetables were cut equally.
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Knife Type: Ikasaki
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Steel Type: Blue #2 Carbon
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Handle Type: D-Shaped Magnolia
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Construction Type: Carbon Clad
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Hand Orientation: Right-Handed
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Handle Length: 135mm
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Handle Height: 25mm
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Handle Width: 20mm
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Handle to Tip Length: 132mm
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Heel to Tip Length: 122mm
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Width of Spine at Middle: 2.98mm
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Width of Spine 1cm from the Tip: 2.25mm
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Width of Spine at Handle: 3.66mm
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Width of Spine above Heel: 3.40mm
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Blade Height at Heel: 37mm
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Weight: 107g
