HONMAMON "Sakai SHIGEKATSU, Deba 150mm, Yanagiba 210mm, Usuba 165mm, Set in Wooden Box
- Made in Japan, Sakai (Famous for Japanese Kitchen Knife Production)
- Deba: Blade Length Abt 150mm (5.9"), Whole Length Abt 290mm (11.4"), Weight: abt 240g(8.5oz)
- Sashimi: Blade Length: abt 210mm (8.3"), Whole Length: abt 340mm (13.4"), Weight: abt 115g(4.1oz)
- Usuba (For Vegetables): Blade Length: abt 165mm (6.5"), Whole Length: abt 300mm (11.8"), Weight: abt 145g(5.1oz)
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.
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.
Becomes the base of a Japanese knife. It is made by forge welding iron and stee 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 hatuske-shi. There is craftsman specializing in making handles, creating a wide variety of handle.
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance.
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