Sukenari Hongasumi White Steel No.2 - 180mm
Deba: Thick knives to cut through resilient fish flesh for fillet and to cut through rib bones, behind the head, and through the head. They are 5mm to 9mm thick depending of size. They include hon-deba (literally true deba), ko-deba (small deba), ajikiri (for aji), funayuki (a smaller more pointed for use on boats), and mioroshi deba (hybrid between deba and yanagiba that are intermediate in thickness, weight, and length). The smaller sizes are less thick and allow the knife to move through flesh more easily and are much more nimble. They are still much thinner behind the edge and more fragile than a Western butcher knife. General size is 120 mm to 210 mm.
Knife Type: Deba Knife
Steel Type: Shiroko (white steel)*
Blade Type: Single edged blade
Blade Length: 180mm
Hardness: HRC 61-62
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry. NO DISHWASHER
- Use a sharpening stone to maintain the sharpness of the blade.