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Honkasumi Deba, 180mm (7 1/8 in)

Honkasumi Deba, 180mm (7 1/8 in)
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Related Products:
Takagi, Jyunichi
Carbon Steel
Artisan Made
Blade Style - Hon Kasumi Style
Carbon Steel - Blue #1 (Aogami)
Distal Taper
Japanese/Asian Knives
Single Bevel
Sushi Knives
Wood - Ho Wood

Product Description for Honkasumi Deba, 180mm (7 1/8 in)

Maker: Jyunichi Takagi (click to see more by this maker)
Item num: 86477
Blade length: 7.10 in.
Total length: 12.88 in.
Blade height (at heel): 2.18 in.
Blade thickness (near bolster): 0.31 in.
Item weight: 13.04 oz.
Shipment weight: 18.32 oz.
Blade: Hand forged honkasumi combining aogami #1 carbon steel with wrought iron
Handle: Ho wood with a buffalo horn ferrule
Description: Bladesmith, Jyunichi Takagi, was born in 1937. He is well known as one of the last traditional adze makers and a skilled knifemaker. He began his apprenticeship in 1952, when he was 15 years old. Until recently, Jyunichi worked at the side of his brother. At 71 years old (in 2008), this skilled craftsman sadly does not have any apprentices; as he explains, though he would like to teach his skills, knifemaking is a very difficult process and takes many years to learn.
Takagi's traditional knives are highly sought after by professional chefs and show tremendous skill. This knife is in the honkasumi style and are made forge-welding a layer of soft wrought iron (jigane) to a layer of aogami #1 carbon steel (hagane). After forging, hammering, and shaping, the carbon steel becomes the blade’s edge. The soft, supportive iron layer becomes the body and spine of the blade. This reduces brittleness and makes sharpening easier. Kasumi knives are easier to use and quicker to sharpen than honyaki knives. Kasumi means "mist," which refers to the hazy appearance of the soft iron part of the blade in contrast to the glossy appearance of the carbon steel cutting edge.
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.
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. Each knife is accompanied by a kiri wood presentation box.
Availability: Not currently available

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