Easter Special Deba (butcher Knife) Aogami Steel No. 2, 180mm Take An Extra 30% Off [PxLQt0TK]

★★ Two HONMAMON Stars

• Blade Edge : Aogami Steel No.2 and Soft Iron. Beautiful "Kasumi Pattern" (Like Mist)" Hardness :around HRC61 +/- 1
• Handle : Japan Style with Ferrule Made of Water Buffalo Horn, Octagonal pattern
• Single Bevel(For right hander) Made in Japan! Handmade by Tosa Craftsmen!

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

It is made by blacksmith with fire forged. Coal fire effect is told that the effect increases quantity of carbon to knife. The charcoal's carbon transfer to the knife. Made of coal forge Knife of whole body has hardness in comparison with other kitchen knives.

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. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.

This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.

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.

＜180mm＞

Blade Length : about 180mm(7.1inch), Total Length : about 336mm(13.2inch), Weight : about 369g(13oz)

Item no. 4582243654784

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