The Sato knife is a traditional Japanese kitchen knife used by chefs to cut vegetables, meat, fish and other foods into very thin slices.
Sato knives are distinguished by a sharp blade with one-sided sharpening at an acute angle of 15-20 degrees. The blade is made of high quality Japanese steel, which ensures its sharpness and durability. The handle is traditionally made of wood and has an oblong shape for a comfortable grip.
Master blacksmiths carefully forge the blade, achieving perfect sharpening. The pointed tip allows you to make very thin cuts. The blade of a Sato knife stays sharp for a long time if you take proper care of it.
Sato knives are widely used by professional chefs in Japan for preparing sushi, sashimi and other Japanese dishes that require special fineness of cutting. These knives are also popular among cooking enthusiasts around the world.