HIDARI YORIMITSU Shirogami no.2 high carbon high quality Deba knife for serious professinal made in Sakai Japan Hand made

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Brilliant Edge Japanese Food Culture Supported by the Skills of Artisans.
The outstanding skills of artisans create its unparalleled sharpness, and this unquantifiable difference realizes the ideal of chefs.

 The features of Japanese Knives are that they are single-edged and are forged. Since they are single-edged, they have a very sharp edge as the picture, and their excellent sharpness maximizes the taste and flavor of the ingredients. Also, forged knives whose name in Japanese come from hammering many times are hard-to-chip because the molecules of steel are made fine by hammering and have an elastic, tenacious, and long-lasting sharp edge.

 Deba knives are used when we head fish or cut fish bone and all. Or they are used when we fillet fish in three pieces. In most cases, Deba knives are used with force, soDeba  knives are very thick in order not to be nicked. These heavy blades can cut bones.

 The 40% lower part of Deba blade is used for heading fish or cutting fish bone and all and the 60% higher part of Deba blade is used for filleting fish in three pieces. Long Deba knives are used for big fish such as bonito and amberfish and short Deba knives are used for small fish such as horse mackerel.