Complete "shigekatsu" Deba (butcher Knife) Shirogami Steel No.2, 135mm Holiday Cheer Edition [hRct9Vbm]

★★ Two HONMAMON Stars (link)

• Made in Japan! (At that famous Sakai) Handmade by Sakai Craftsmen!
• Blade Edge: Shirogami Steel No.2, less expensive, but Cut Well! For beginners
• Single Bevel. For Right Hander.　　　　　　　　　　　　　　　　　　　　　　　　

• Deba is used for fish filleting and chopping meat without bones.

Forging

Becomes the base of a Japanese knife. It is made by forging and is hammered many times during the process in order to temper it.

Sharpening ( Hatsuke)

Wielding many kinds of whetstones and tools, and using water to prevent heat from friction, they follow many steps to create the edge.

Attaching the Handle (Etsuke)

This is the process of attaching the handle to the blade made by the blacksmith and hatsuke-shi. There is craftsman specializing in making handles, creating a wide variety of handle.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material.
 
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
 
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

〈135mm〉

Blade Length: about 135mm(5.3inch), Whole Length: about 270mm(10.6inch),　Weight: about 170g(6oz)     

Item no. 4582243655392

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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