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Suminagashi Deba, 180mm (7 1/8 in) (F-1003)

Suminagashi Deba, 180mm (7 1/8 in) (F-1003)
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product description

Related Products:
Tojiro Suminagashi Traditional Hocho
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Blade Style - Hon Kasumi Style
Carbon Steel - Blue #2 (Aogami)
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Wood - Ho Wood

Product Description for Suminagashi Deba, 180mm (7 1/8 in) (F-1003)

Maker: Tojiro Suminagashi Traditional Hocho (click to see more by this maker)
Item num: 86363
Blade length: 7.10 in.
Total length: 13.00 in.
Blade width: 2.20 in.
Blade thickness: 0.25 in.
Item weight: 10.75 oz.
Shipment weight: 14.3 oz.
Blade: Kasumi-yaki blade formed from a suminagashi jigane and aogami hagane (Hrc 62-64)
Handle: Ho wood with a buffalo horn ferrule
Description: Deba Hocho have a thicker blade and are suitable for cutting through meats and many other heavy cutting tasks. It is traditionally used for filleting fish as well as cutting chicken, pork and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
Tojiro Suminagashi Traditional knives are hand forged by masters in Niigata, Japan. The knives are not only impressive in appearance, with their distinctive damascus pattern, but their performance is legendary. Aogami is one of the highest quality and hardest steels used in Japan. This cutting edge (hagane) is supported by many alternating layers of damascus. This technique results in a blade that is very strong, yet fairly easy to re-sharpen. Because aogami 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 right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast.

  • Carbon steel damascus kasumi blade
  • Extremely hard cutting edge for long-lasting razor sharp knives
  • Single bevel for thin, accurate slicing
  • Designed for right-handed use

Availability: Not currently available

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