Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle

Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony HandleForged from Shiroko High Carbon White Steel #2 with a Rockwell hardness of 62 63, this Hongasumi Deba features a traditional single edged grind, offering superior edge retention and the ability to take on a finer edge compared to the Kasumi made from White Steel #2. Excellent for intermediate level chefs, it comes ready to use out of the box, accompanied by a Magnolia wood sheath, knife oil, and a rust eraser. This 100% handcrafted knife from Japan is

Forged from Shiroko High Carbon White Steel #2 with a Rockwell hardness of 62-63, this Hongasumi Deba features a traditional single-edged grind, offering superior edge retention and the ability to take on a finer edge compared to the Kasumi made from White Steel #2. Excellent for intermediate-level chefs, it comes ready to use out of the box, accompanied by a Magnolia wood sheath, knife oil, and a rust eraser. This 100% handcrafted knife from Japan is not mass-produced and features an octagonal ebony wood handle, making it a heavy-duty tool perfect for filleting and butchering fish.

The Yoshihiro Hongasumi High Carbon White Steel Deba is designed for carving and filleting fish, as well as some meat. This heavy knife, with its single-edged blade, cuts effortlessly through the flesh of fish. The term "hongasumi" indicates a higher-quality kasumi knife, forged by layering softer steel over a hard steel core. The hardness of the White Steel #2 ensures exceptional sharpness and edge retention, while the softer iron provides added durability.

Handcrafted in Japan using traditional techniques, the Yoshihiro Hongasumi White Steel Deba features a completely flat ground front (shinogi) and a concave ground (urasuki) with a flat rim (uraoshi) on the back. Traditional Japanese knife-making emphasizes a sharp edge, which requires attention and care. Sharpening and honing should be done exclusively with water whetstones. Hand wash and dry the knife immediately after use, especially when working with acidic ingredients. This knife is intended for use only on the boneless flesh of fish.