Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
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: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Deba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Deba 165mm (6.4")
Deba 180mm (7.0")
Cutting edge length: 180mm
Blade Thickness: 7.2mm
Blade Width: 57mm
Total Weight: 322g
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 60 to 90 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 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.
I purchased this deba for left-handed. For left-handed, price is always higher than original one even though the position of brand name on knife is the same as the one for right-handed, But this deba is order made one by one therefore the name of 風林火山 shows on the right side for lefty :) I requested extra sharpness by a swordsmith in Sakai, so it arrived in good shape. It cuts through fish so smoothly and quietly, so I can tell there is few damages on fish (it indicates the taiste of food is absolutely better and fresher!). I still need to improve my skill of sharpening and acknowledge the character of blue steel No.2 well. Other than that, I love this deba!
Beautiful piece of work. its a game changer to work on ly different dry aging species. the cut is just amazing…
The Fu-Rin-Ka-Zan Deba (Blue2) is a joy to use. I cannot make any statement regarding steel / sharpening. However, the knife is also very nice looking with unexpected high level of F&F. It is really a great value knife.
It’s very usefull, than you!
Cuts right through grouper and snapper pin bones. Came with a saya, i had no idea that it would so thats a plus. Love this site, all my future knives will come from this site!