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YOSHIHIRO- Ebony Damascus Deba fillet Sushi Chef Knife 7" 180mm -MADE IN JAPAN

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YOSHIHIRO- Ebony Damascus Deba fillet Sushi Chef Knife 7" 180mm -MADE IN JAPAN Product By : YOSHIHIRO Sale Price : Check updated prices now

YOSHIHIRO- Ebony Damascus Deba fillet Sushi Chef Knife 7" 180mm -MADE IN JAPAN. Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Suminagashi knives are made with many soft iron layers that are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening, new waves are unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko #2 (blue steel #2).

Recommended for professional chefs


Not Stain-Resistant*

The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Natural sharpening stones are recommended.

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.

Features

Grade: Hongasumi Damascus ( Suminagashi) / Knife Type: Deba Knife

Yasuki Aoko One (The Best Knife Material)

Blade: Single-Edged/ Blade Length: 7" (180mm)

BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony

Hardness Rockwell C scale: 63

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