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Very impressive and the unique Kurouchi (“Black-forged”) finish of the blade and its beautiful color gradation. The Kurouchi finished section of the blade (See Top-half) also has a unique Tsuchime (“Hammered pattern”) texture. It contrasts beautifully with the cloudy grey colored Kasumi (“True mist”) finished upper blade bevel and the shining silver of the polished cutting edge.
A cutting edge of high carbon Hitachi White Steel No.2 that is welded forged with soft iron for increased toughness and ease of re-sharpening. White Steel No.2 is a pure Japanese high carbon steel and popular carbon steel for high cutting performance and ease of re-sharpening.
We offer you a choice of two different types of handle:
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: Fu-Rin-Ka-Zan Kurouchi White steel No.2 Series Deba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Oval-Shaped Magnolia Wooden Handle with water buffalo horn ferrules
Saya Included: No.
Deba 165mm (6.4")
Deba 180mm (7")
Sorry. This knife is not available for left handed version.
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.