Tatsutogi Kaisaki Shellfish Paring Knife

The Tatsutogi Kaisaki Shellfish Paring Knife is a traditional Japanese blade designed for precision work, offering exceptional control for detailed kitchen tasks. With its short, narrow blade resembling a miniature yanagiba, the Kaisaki was originally crafted for preparing shellfish but has become a favorite for garnish work, peeling, and delicate cutting.

Part of the Tatsutogi traditional series, this knife is hand-forged using time-honored sword-making techniques. Constructed from two layers of carbon steel, it features a White #3 carbon steel edge paired with a softer carbon steel spine. This combination provides a balance of sharpness and durability while making the knife easier to sharpen, making it an excellent choice for those new to Japanese cutlery.

The blade delivers clean, precise cuts, while the traditional Wa-style handle made from Japanese magnolia offers a lightweight, comfortable grip. Finished with a water buffalo horn or resin ferrule, the handle reflects classic Japanese craftsmanship.

Simple, functional, and steeped in tradition, the Tatsutogi Kaisaki is a versatile tool for fine prep work and an accessible entry into carbon steel Japanese knives.

Features

• Traditional Kaisaki-style blade for shellfish prep and garnish work
• Short, narrow profile for precision cutting and control
• Hand-forged using Japanese sword-making techniques
• White #3 carbon steel edge for sharpness and easy maintenance
• Softer carbon steel spine for durability and flexibility
• Beginner-friendly carbon steel knife that is easy to sharpen
• Lightweight Wa-style Japanese magnolia handle
• Finished with water buffalo horn or resin ferrule
• Classic, minimalist traditional design

Specifications

• Blade Construction: 2-layer, hand-forged
• Edge Steel: White #3 Carbon Steel
• Spine Steel: Soft Carbon Steel
• Hardness (HRC): 57–60
• Bevel: Double bevel
• Handle: Wa handle (Japanese Magnolia)
• Ferrule: Water Buffalo Horn or Resin
• Origin: Japan

Use & Ideal For

• Shellfish preparation
• Garnish and decorative cuts
• Peeling and small prep tasks
• Precision knife work
• Entry-level Japanese carbon steel knife users