Maker: Kobayashi (click to see more by this maker)
Item num: 83461
Blade length: 6.80 in.
Total length: 12.40 in.
Blade width: 2.00 in.
Blade thickness: 0.32 in.
Item weight: 12.10 oz.
Shipment weight: 14.8 oz.
Blade: Blue steel #2 with 16 layer Damascus jigane
Bolster: Buffalo horn
Handle: Macassar ebony
Description: Deba Hocho have a thicker blade and are a general purpose kitchen knife suitable for meats and many other cutting tasks.
Kansui Suminagashi Single-Bevel knives are handmade and feature a Jigane, which is made by repeatedly folding together two layers of different types of carbon steels. This unique process creates a Jigane with 16 exceedingly thin, alternating layers, called Damascus. This is then forge-welded to a layer of high carbon steel (blue paper #2) and tempered to Rockwell c63º. This process imparts a visual tension to the blade and a brilliant sharpness to the cutting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The "Wa" style handle is octagonal in shape and is formed from makassar ebony with a buffalo horn ferrule. Each blade comes razor sharp. Designed for right-handed use.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Makassar ebony and buffalo horn handle
- Designed for right-handed use
Availability: In stock. Usually ships in 1-2 business days