Meet the 120mm Super Blue #2 Kitchen Knife—the SAKANA-SABAKI blade in MINAMOTO KANEMASA's B-series, crafted for serious fish work without the premium price tag. Built for professionals and enthusiasts who demand precision, this knife delivers dependable performance straight from Japan’s storied knife-making heart. Origin and craft meet purpose. Produced by Kanemasa in the Seki region, a hub of knife craftsmanship since 1964, this model—KC-569—blends traditional artistry with modern steel science. The blade core is Blue steel #2 (high-carbon) forged and welded with soft iron, finished in KURO-UCHI for a dark, durable surface that tracks a clean line through fish. The result is a blade that holds an edge where it matters and performs with refined control every time.
Blade geometry — a narrow Deba-like silhouette with a double-beveled edge, optimized for gutting and cleaning fish while staying versatile for other kitchen prep tasks.
Blade specifics — 120mm blade length, approximately 6mm blade thickness, and an overall length of 255mm, delivering a precise, confident cut.
Hardness and edge — core steel rated at HRC 61±0.5, promoting sharpness and edge retention under demanding use.
Construction and finish — forged blade with soft iron backing and the KURO-UCHI finish to enhance durability and aesthetics.
Handle — traditional Magnolia wood handle with a plastic bolster, providing a warm, ergonomic grip that suits extended prep sessions.
Weight and balance — a well-balanced 115g, designed for controlled, accurate strokes without fatigue.
Series and heritage — MINAMOTO KANEMASA B-series, Model KC-569, proudly made in Japan, reflecting Seki’s enduring knife-making tradition.
This knife shines for seafood lovers, sashimi enthusiasts, and professional kitchens that require a reliable tool for fish processing. The 120mm blade length offers maneuverability in tight spaces, while the double-beveled edge provides consistent performance on both sides—making it suitable for right- and left-handed users. Its unique combination of Blue #2 core steel, soft iron backing, and KURO-UCHI finish sets it apart from other fish knives by delivering sharp initial slicing and durable edge life in a compact, elegant package. In practice, you’ll reach for this knife when you need clean gutting, precise cleaning, and delicate filleting of small to medium fish, all while enjoying the traditional craftsmanship that Japan’s best blades are known for. If you value thoughtful design, a balanced feel, and a blade that respects fish with every cut, the 120mm Super Blue #2 SAKANA-SABAKI is a worthy addition to any serious kitchen toolkit.
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