Sashimi Knife
Generally, how deep would a stomach wound have to be to be fatal (details inside)?
Just imagine the average girl (lets say 18, healthy, average height & weight) suffered a wound to the umbilical/hypogastric "region" of the stomach.
This wound was caused by a sterilised Sashimi knife (which is long and thin with a very sharp edge) and is about 3-4 inches in length.
Approximately, how deep would it have to be to be fatal?
And what if a traditional Chef's Knife (thicker than a Sashimi knife, with a slightly duller edge) was used - would the answer be different?
First, a knife from the kitchen wouldn't be sterilized. Metal instruments can only be sterilized in very strict conditions and the moment something not sterile (meaning anything in the kitchen) touches the knife, it is no longer sterile. It might be sanitary, but not sterile.
Second, a wound to the umbilical/hypogastric region wouldn't be anywhere near your stomach. Your stomach itself only extends to a few inches below the ribcage. Everything under your abdominal muscles from then on is small and large intestines until you reach the pelvic cavity. Most likely a deep wound would affect the small intestines if it were near the umbilicus, but anything more around the periphery could affect the large intestines (see any anatomy book a visual reference).
As far as fatal, it would be hard to kill someone immediately by stabbing them directly in the abdominal region. The biggest immediate concern would internal bleeding, which could hypothetically kill someone anywhere from about 45 min. to a few days. If someone were stabbed and noticed a significant protrusion coming from around the stab wound as well as other symptoms of blood loss, that would be the most common diagnosis. Of course, external blood loss could also kill, but that is easily recognizable and therefore gets treated first. Longer term, infection would be almost guaranteed if they intestines themselves were punctured. Left alone that would likely resort in serious consequences for the stabee. The only reatment would be surgical closure of the laceration to the intestines and the wound would have to be washed out with antibiotic saline, and then a course of antibiotics administered for a week or so afterwards.
As far as how deep depends on the amount of abdominal fat and muscle the knife would need to go through before reaching the intestines. For a healthy 18 year old, I would imagine 2 inches being the minimum to actually do some damage, although not being an avid stabber, I really have no data to back up that conclusion.
P.S - I really wouldn't recommend finding out any of this on your own.
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Sekiryu Yanagiba Sashimi Knife 300mm
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DescriptionJapanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Molybdenum Rust-Resistant Steel Blade How to Sharpen: >Sharpening on a whetstone Features
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King 1000 Grit Whetstone with Plastic Base
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DescriptionKing whetstone 1000 grit, made in Japan. Measures 176 mmx52 mmx15mm(7"x2"x5/8"). Features
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Joyce Chen Sushi Knife
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DescriptionWhen it comes to precision kitchen tasks, having the proper tool makes all the difference in terms of results, and stress reduction for the cook. If you've decided to tackle sushi-making at home, by all means equip yourself properly... Features
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250/1000 Combination Grit Waterstone
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DescriptionKeep your valuable tools in peak condition! For preliminary sharpening where chips exist or bevel angle needs to be changed, use the 250/1000 waterstone. Features
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Japanese Culture, Vol. 2: Cuisine Including Tempura, Miso, Yakisoba, Sushi, Sashimi, California Roll, Wasabi, Sake, Green Tea, Chopsticks, Santoku Knives and More
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DescriptionPlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This is the second book in a series on Japanese culture. It includes a variety of common dishes and their ingredients with an extensive section on sushi, sashimi, and their ingredients... |
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