Yoshihiro Honumi Blue Steel #2 Deba Fish Fillet (7" (180mm), Rosewood Handle)

Features
→ Blade Material: Blue Steel #2

→Edge Angle: Single Edged

→Grade: Honumi

→Handle Shape: Octagonal

→Handle Material: Shitan Rosewood/Magnolia

→HRC:63-64

→ Style: Deba Fish Fillet

→Saya Cover: Magnolia Saya Cover

→Stain Resistant: No

The Deba is a heavy used to filet whole fish and cut through the cartilage and s of fish. The heft of the Deba allows it to cut through the heads and s of a fish, and its smaller pointed tip filets the from the s. The Deba can used be for chicken and meat but is not recommended for cutting through large s.

Handcrafted in Japan with traditional techniques, our Deba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.A protective wooden sheath called a Saya is included, which protects the and adds to its appearance when not in use.

Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

• Our handmade Yoshihiro Honumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail..
• The Deba is a heavy used to filet whole fish and cut through the cartilage and s of fish. The heft of the Deba allows it to cut through the heads and s of a fish, and its smaller pointed tip filets the from the s. The Deba can used be for chicken and meat but is not recommended for cutting through large s. The Deba is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs..
• Handcrafted in Japan with traditional techniques, our Deba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges..
• Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.A protective wooden sheath called a Saya is included, which protects the and adds to its appearance when not in use. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
• Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..