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Hattori


 

Hattori Forums FH Series Western Deba (165mm and 240mm, Cocobolo Wood Handle)

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After years of the collaborative work with the Knife Forums "In the Kitchen" members and the premier knife maker, Mr.Ichiro Hattori, we are proud to introduce our first JCK Original, FH Series Hattori / Forums high end Chef's knives.                             

Hattori FH Series knife is produced in very small batches to ensure a high level of quality and performance. Every detail in design and manufacture has been taken into consideration from the special heat treat process, to the hand contoured handle and to the balance, ergonomics and profile of each knife.

The blade is made of VG-10 Cobalt Steel (HRC60 to 61). Even though it is simple appearance, we can feel the Hattori’s detailed works high level of craftsmanship from finely hand sharpened and polished blade.

For the handle material, Master Hattori chose the Cocobolo wood, which has a light brown color with unique & beautiful natural woodgrain textures.  Hattori's fine custom hand working process can be seen on its well hand contoured and perfect shaped handle.

Mr. Hattori believes that the comfortable and well balanced handles are as important as the good blades, so he pays a special attention to the details of not only for the outside looks, but also for the durability against crack and shrinkage that may happen in a long range of use on these natural materials. Before assembling and shaping the handle slabs, each selected wooden block is stabilized in the boiled wax for 3 hours, and then cut into two pieces for matching woodgrain patterns for both sides. In fact, when I first saw and gripped it in my hand, I felt something warmness and comfortable sense of touch with this hand shaped natural wood handle.

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: Hattori Forums FH Series Western Deba

Blade Material: VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Cocobolo Wood Handle

Saya Included: No.

 

Western Deba 165mm (6.4")
Cutting edge length: 165mm (6.4")
Total Length: 295mm (11.6")
Blade Thickness: 4mm (0.15")
Blade Width: 48mm (1.8")
Handle Length: 130mm (5.1")
Total Weight: 292g (10.3oz)

Western Deba 240mm (9.4")
Cutting edge length: 240mm (9.4")
Total Length: 380mm (14.9")
Blade Thickness: 4mm (0.15")
Blade Width: 55mm (2.1")
Handle Length: 130mm (5.1")
Total Weight: 398g (14.0oz)

  

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally 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. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.  

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

 

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in 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.
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Customer Reviews
5.0 Based on 2 Reviews
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Filter Reviews:
OA
02/16/2020
Oliver A.
United States United States
I recommend this product
Hattori FH 240mm Western Deba

Excellent product. The handle is outstanding. I make alot of seafood soups and I use traditional single edge Debas frequently for cleaning fish, but this knife is particularly useful for heavy jobs like cutting heads in half. In my hands, a traditional Deba tends to skive one way or the other due to the asymmetrical edge. The double edge does not.

JapaneseChefsKnife.Com Hattori Forums FH Series Western Deba (165mm and 240mm, Cocobolo Wood Handle) ReviewJapaneseChefsKnife.Com Hattori Forums FH Series Western Deba (165mm and 240mm, Cocobolo Wood Handle) Review
DV
08/17/2019
Dirk V.
United Arab Emirates United Arab Emirates
I recommend this product
Hattori Western Deba

I love the knife!! A worthy addition to my collection. The feel of the knife is unmatched. I like the heavier feel of the handle and the sharpness is truly amazing. Very happy with this one.

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