想磨 SOUMA (Fujiwara Kanefusa) FKM knives are a range of basic utilitarian knives that are made from AUS-8 Molybdenum Vanadium stainless steel - A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.

The knives have comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip.

We recommend 想磨 SOUMA (Fujiwara Kanefusa) FKM knives to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. They have good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.

The 'Western Deba’ is essentially a Western-styled variation of the traditional Japanese Deba knife that has a double bevel edge. It has a thick, heavy, and durable blade that is specially designed for the butchery of poultry, fish, and crustaceans such as shrimp, lobster, and crab - tasks that are not suited to the relatively thin blades of most Japanese knives. The heel portion of the Western Deba is capable of cutting through the small bones and cartilage of poultry and, when used with the correct technique, can safely be used to remove and split open the legs and claws of crabs.

Knife Model: 想磨 SOUMA (Fujiwara Kanefusa) FKM Series Western Deba

Blade Material:  AUS-8 Molybdenum Vanadium Stainless Steel

Rockwell Hardness (HRc): 57 to 58

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

想磨 SOUMA (Fujiwara Kanefusa) produces proper blade grind angle and edge geometry for left handed version for the left handed version of Western Deba 210mm. Please allow 2 business days for the left handed version to deliver.

Fujiwara Kanefusa only makes left handed version of Western Deba 210mm. (Western Deba 240mm left handed version is not available)

For more info

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.

Important

This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.