Yoshihiro Kurouchi Hongasumi White Steel #2 Deba Fish Fillet Knife Rosewood Handle (8.25'' (210mm))

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About Yoshihiro Kurouchi Hongasumi White Steel #2 Deba

The Yoshihiro Hongasumi White Steel #2 Deba Filet Japanese Knife is designed for carving and filleting fish. A heavy knife with a single-edged blade, this knife made of White Steel #2 cuts easily through the flesh and meat of fish. A traditional White Steel #2 Hongasumi blade means this blade is a higher quality than our Kasumi knives and are incomparable in their craftsmanship with exceptional performance and value. White Steel #2 with a hardness on the Rockwell scale of 63, is forged with iron to create beautiful mist patterns called Hongasumi on the back side of the blade. Our Yoshihiro Kurouchi Hongasumi Deba is complimented with a traditional Japanese style handcrafted Rosewood (Round) handle affixed with a Ebony bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Black Forged "Kurouchi" finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. "Kurouchi" translates as Black Forged, which is a traditional Japanese method of crafting high carbon knives. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.