Masamoto-sohonten Gyoku-Haku-ko Hongasumi (Deba-knife)

$188$424

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  • Japanese Style Knives

Specifications
Style; Deba-knife
Steel Type: White Steel #2
HRc: 62-63
Bevel: Single Edged
Saya cover: Magnolia Wood
Handle:Magnolia Wood
Bolster Material:Water Buffalo Horn
※Unfortunately you cannot choose the color of the bolster (Usually comes with black bolster).

Product Description
The Masamoto’s Haku-ko Hongasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Kasumi knives, Hongasumi knives need extra forging steps and better skills of craftsmen. Surely, Hongasumi knives are highly rated by professionals and are recommended for advanced users of Japanese traditional knives.

Masamoto Deba Blade Length

105mm, 105mm with saya-cover add $22, 150mm, 150mm with saya-cover add $30, 165mm, 165mm with saya-cover add $32, 180mm, 180mm with saya-cover add $36, 210mm, 210mm with saya-cover add $40

Japanese Style Knives

Yanagi

A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke.
Slim blade in the shape of a willow leaf or Katana (sword).
Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).

Takobiki

The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in Kanto (Tokyo) region.

Usuba

The Usuba has a thin & straight blade for clean cutting on the chopping board;
paper-thin slices are no problem, even with ripe tomatoes.

Deba

Deba are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. Its thickness, and obtuse angle on the back of the heel allows the user to cut off the heads of fish without damaging the body. The rest of the blade is then used to ride against the fish bones, separating the fillet.