Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fillet Chef knife

Product Code:HYDEMI150EHMS

$899.99

~~$1,000.00~~ $899.99

Sale Sold out

Blade Length 6" (150mm) 6.5" (165mm) 7" (180mm) 7.5" (195mm) 8.25" (210mm)

Country of Origin

All products are proudly made in Japan.

Questions & Concerns

Please direct all questions to our email at info@echefknife.com, and we will respond promptly.

Shipping Information

Domestic Shipping Information

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View full details

Currently taking back-orders, please contact info@echefknife.com if interested.

Honyaki translates to "true forged" and represents the purest form of the traditional Japanese sword-making art. Our master craftsmen employ ancient techniques passed down from generation to generation, crafting knives of the highest quality. These knives are forged from a single piece of high carbon steel and endure extreme temperatures that reach into the thousands within a burning furnace, requiring unmatched skill to achieve perfection.

Our handmade Yoshihiro Honyaki knives are forged with extraordinary precision by artisans with over 50 years of experience in the traditional methods of Japanese sword making. Honyaki, meaning "true forged," reflects the pinnacle of Japanese knife craftsmanship. Using a single piece of White Steel #2 with a Rockwell hardness of 65, the steel is heated in hearths to scorching temperatures, quenched in cool water for hardness, and then meticulously polished to a brilliant mirror finish. The result is a blade that combines exceptional sharpness, strength, and a stunning aesthetic, blending performance and beauty seamlessly.

The Yoshihiro Honyaki knives are complemented with a traditional Japanese-style handcrafted Ebony wood handle, affixed with a Water Buffalo horn bolster, providing both elegance and functionality. A protective wooden Saya sheath is included to safeguard the blade and enhance the knife’s appearance when not in use.

The Deba knife is a heavy-duty tool designed for filleting and butchering whole fish. Its weight allows it to easily cut through the heads and bones of a fish, while the pointed tip is perfect for separating the flesh from the bones. Though it can also be used for chicken and meat, it is not suitable for cutting through large bones. A staple of traditional Japanese knives, the Deba knife is essential in any chef’s kitchen, elevating even the simplest tasks with its combination of beauty, strength, and precision.