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Yoshihiro Shiroko High Carbon Steel Kasumi Deba Japanese Fillet Chef Knife 6.5inch (165mm)
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About Yoshihiro Shiroko High Carbon Steel Kasumi Deba
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Our Kasumi Shiroko Deba knives are complimented with a traditional Japanese style handcrafted Magnolia wood (Rounded shaped) handle affixed with a Water Buffalo horn 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 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. Available in 6inch(150mm) to 8.75inch(225mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
