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Specification
Brand : Yoshihiro
BulletPoint : Blade Material: IK6 Stainless Steel
BulletPoint1 : Our handmade Yoshihiro Hongasumi 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.
BulletPoint2 : The Deba is a heavy knife used to filet whole fish and cut through the cartilage and bones of fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.
BulletPoint3 : 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.
BulletPoint4 : Proudly made in Japan and not mass produced. This knife 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 knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BulletPoint5 : Traditional Japanese knife 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 acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
CareInstructions : Hand Wash
Color : Rosewood Handle
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 4956856729564
ExternallyAssignedProductIdentifier1 : 740016870418
ExternallyAssignedProductIdentifier2 : 0740016870418
ExternallyAssignedProductIdentifier3 : 00846682025524
ExternallyAssignedProductIdentifier4 : 39254857646306
ExternallyAssignedProductIdentifier5 : 08466820255242
IncludedComponents : F903
ItemDisplayDimensions_Length : 7 inches
ItemDisplayWeight : 284 grams
ItemLength : 7 inches
ItemName : Yoshihiro Hongasumi Blue Steel #2 Deba Fish Fillet Knife (7" (180mm), Rosewood Handle)
ItemPackageDimensions_Height : 4.4 centimeters
ItemPackageDimensions_Length : 38.6 centimeters
ItemPackageDimensions_Width : 10.4 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : deba-knives
Manufacturer : Yoshihiro
Material : Blue #2 High carbon steel
ModelName : F903 KNIFE DEBA
ModelNumber : F903
NumberOfItems : 1
PackageLevel : unit
PartNumber : 4912
ProductDescription : Knife Features
→ Blade Material: Blue Steel #2

→Edge Angle: Single Edged

→Grade: Hongasumi

→Handle Shape: Octagonal

→Handle Material: Shitan Rosewood/Magnolia

→HRC:63-64

→Knife Style: Deba Fish Fillet Knife

→Saya Cover: Magnolia Saya Cover

→Stain Resistant: No

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

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 knife 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 knife and adds to its appearance when not in use.

Traditional Japanese knife 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 acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
ProductSiteLaunchDate : 2018-05-31T07:00:00.000Z
Size : 7" (180mm)
Style : Modern
SupplierDeclaredDgHzRegulation : not_applicable
UnspscCode : 46100000