Yoshihiro Hongasumi Blue Steel Deba fish fillet Chef knife

Product Code: HKDE150MH
  • $309.99
    Unit price per 
  • Save $70.01

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Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi Deba with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi Deba made out of White Steel #2. Excellent for intermediate level chefs and comes ready to use out of the box. Magnolia wood sheath, knife oil, and rust eraser included. 100% handcrafted in Japan. Not mass produced.

 

  • Hongasumi Deba Fish Filet knife with blue steel #2 blade
  • Single-edged blade
  • Octagonal, magnolia wood handle
  • Heavy knife perfect for filleting and butchering fish
  • Superior sharpness and durability
  • Handcrafted in Japan

  • The Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife is designed for carving and filleting fish, as well as some meat. A heavy knife with a single-edged blade, this chefs knife made of blue steel cuts easily through the flesh and meat of fish. A traditional hongasumi means this knife is a higher quality kasumi knife, or a knife that was forged by layering softer steel over a hard steel core. The hardness of the blue steel allows for superior sharpness and edge retention while the softness of the surrounding iron adds durability.

    Hand crafted in Japan with traditional techniques, the Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hard, high carbon blue steel #2 lets these tradesmen create a thin, sharp cutting edge on the blade. Its traditional, Japanese, octagonal handle is made of magnolia wood with water buffalo horn. This knife features the traditional, mist-like pattern on the back of the blade from the forging process, and comes with a water buffalo horn bolster, magnolia wood knife cover, knife oil, and rust eraser set.

    Care & Sharpening:
    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. Only use on boneless flesh of fish.


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