"SHIGEKATSU" Deba (Butcher Knife) Shirogami Steel No.2, 135mm

★★ Two HONMAMON Stars (link)

Made in Japan! (At that famous Sakai)
Handmade by Sakai Craftsman!
For beginners

Traditional Japanese Kitchen Knives

Japanese food continues to attract attention in the world today, and the tools to prepare such food are also gaining high recognition and attention. Since even the simple act of cutting completes a dish such as sashimi, Japanese knives play an essential role within Japanese cooking and come in a wide range of styles.

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.

Forging

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.

Specification

■ Size: Total Length: 273mm
Blade Length：about 135mm, blade width 45mm (base), blade thickness 6mm,
handle length 120mm, width 26mm (max), thickness 21mm

■ Weight: about 211g

■ Material: Shirogami steel no.2 + base metal soft iron
Ferrule: Plastic

■ Blade shape: Single Bevel, For Right Hander (KATABA)

■ Made in Japan

■ Features:
Deba is used for fish filleting and chopping meat without bones.

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.

■ Note:
Shirogami Steel gets rust easily, so it needs maintenance.
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance.

Item no. 4582243655392

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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