TOG X OUTLAW'S Sakana 魚
FREE UK SHIPPING OVER £150
ELIGIBLE FOR 30 DAY HOME TRIAL
- Pre-order for shipping early December 2024
- Order during October to get FREE BOOK
- First batch of 120 numbered knives
- Co-designed by TOG + Nathan Outlaw
- Handmade in Seki, Japan
- Kebony maple wood handle
- Lifetime guarantee
This is our first product co-designed by TOG and Britain's top seafood chef Nathan Outlaw. We worked together coming up with ideas, making and testing prototypes and refining the design until we had what we believe is the best filleting knife on the market.
Flexible filleting knives are not used in Japan and so in Japan, this knife has no name. We have called it 'Sakana' which is simply Japanese for 'fish'.
Pre-order the Sakana before the end of October and receive a FREE, signed copy of Nathan’s new book ‘Fish for Dinner’. This contains detailed guidance on fish filleting as well as 70 of Nathan's best seafood recipes.
14-day full satisfaction returns policy
Returning your product
- Email customerservices@togknives.com with your name, the product you are returning and the reason you are returning it.
- Package your product very securely. Knives must not pierce the packaging even if it is dropped. Ideally use the original packaging.
-
Post your products to:
Returns Department
TOG Knives Ltd.c/o DEVLND Ltd,
195 South Liberty Lane,
Bristol, BS3 2TN
FREE BLADE GUARD
KEBONY MAPLE ENGRAVED HANDLE
Nathan Outlaw created the unique ‘fish scales’ design on the handle of the Sakana. This is a clever inversion of TOG’s normal ‘wave’ pattern that references the function of the knife.
The Sakana also features a unique, longer handle with a hooked end. This is designed to be held sideways and allow you to apply pressure on the bolster with your thumb.
AUS 8 SINGLE LAYER STEEL
Unlike other knives, a Western filleting knife needs to bend during use. TOG's normal layered steels with copper do not allow this, so we have used highest quality AUS 8 Japanese steel to give us the required balance of springiness, sharpness and toughness.
Handmade in Seki
Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.
"Honestly, I’ve never handled a filleting knife as perfect as this. Together we set out to design the ultimate filleting knife, and with my 30 years of fish filleting experience and TOG’s design, passion and ambition, I personally think we have cracked it.”"
Chef/Owner, Outlaw's New Road (Michelin Star) & Outlaw's Fish Kitchen (Michelin Star)
Know your knife
Technical overview
Single layer AUS 8 Japanese steel blade gives perfect balance of flexibility, sharpness and toughness.
Laser etched logo can’t wear off
Cutting edge designed to be easily sharpened
Bolster for better balance and durability
3-rivet construction for durability
Laser engraved fish scales pattern designed by Nathan Outlaw
Kebony Maple wood – a sustainable and more durable alternative to tropical hardwoods
Unique handle hook feature and longer handle specifically for filleting fish
“Full tang” construction (blade extends length of handle) for strength
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