This exceptional Honyaki (“True Quenching”) knife is handcrafted from solid piece of Hitachi Shiro-ko #2 (White Steel No.2) by a select group of Masamoto’s finest Master craftsmen. Each knife is hand sharpened and finished entirely by hand and will surely enhance you joy of cooking.
To ensure the best possible cutting performance and blade hardness (HRc. 64-65), Masamoto uses a special differential heat-treatment procedure.
Whilst the hardness, edge retention and sharpness of Masamoto’s Shiro-ko Honyaki knife is truly remarkable
Whilst the hardness, edge retention and sharpness of Masamoto’s White Steel No.2 Honyaki knife is truly remarkable, they are also difficult to sharpen and can be easily damaged by incorrect use. In Japan, they are normally only used by very experienced top-star Chefs, and similarly, we only recommend them for people who have extensive experience with traditional Japanese knives, or to knife collectors who wish to keep them in perfect, unused condition.
Masamoto HS Series knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
Masamoto’s legendary Shiro-ko Honyaki knife is made by special order request and is available in limited quantities, so please ask us about availability and delivery times before placing an order.
The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Knife Model: Masamoto HS Series Deba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Deba 150mm (5.9")|
Total Length: 295mm
Blade Thickness: 6.3mm
Blade Width: 50mm
Total Weight: 200g
| Deba 165mm (6.4")|
Total Length: 315mm
Blade Thickness: 6.8mm
Blade Width: 50mm
Total Weight: 230g
| Deba180mm (7")|
Total Length: 330mm
Blade Thickness: 7.2mm
Blade Width: 54mm
Total Weight: 300g
| Deba195mm (7.6")|
Total Length: 360mm
Blade Thickness: 8.2mm
Blade Width: 55mm
Total Weight: 420g
| Deba 210mm (8.2")|
Total Length: 380mm
Blade Thickness: 8.3mm
Blade Width: 61mm
Total Weight: 470g
|Deba 225mm (8.8")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I have had this knife for about ~3 months. I would not trade it for any other knife. I cannot explain how a knife can go through hours and hours and hours of meat, soft bones, and continue to be sharp enough to bite into the cutting board with this profile. In comparison: I have a few Japanese chisels that can chisel wood for 2-3 hours, and then pop forearm hair (without touching the skin), without needing to be resharpened. This knife holds a better edge than that! The beautiful scratch pattern, bolster and handle are so pleasing to look at: day after day. If I ever visit Japan, I would like to personally thank JCK, Koki and Masamoto.
I was looking for a new deba and found this gem. Quality steal with good edge retention. Put on a few coats of food grade varnish and mineral oil on the handle and saya, came out a treat.