Yoshihiro Mizu Yaki Hongasumi Ginsanko High Carbon Stain Resistant Deba Fish Fillet Knife Yew Handle

Sale!
日本製 Made in Japan
$410.00 $389.99
Product Code: GIDE165YH
Availability

In Stock

日本製 Made in Japan

Add-on Options:

Enjoy the superior edge retention and sharpness of a high carbon knife without the apprehension of discoloration or rust. This next generation steel, made possible by recent advancements in metallurgy, was developed to perform in high paced, high demand workplaces without the hassle of oxidation.

Description

Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and and stain resistant metallic elements. With a hardness on the Rockwell scale of 63-64, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Hongasumi translates as true mist and refers to the beautiful mist like patterns on the blade that are formed when Ginsanko (HRC 63-64) is forged with iron. Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced environments.

Our Yoshihiro Hongasumi Ginsanko knives are complimented with a traditional Japanese style handcrafted Yew handle, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.

Additional information

Size

6" (150mm), 6.5" (165mm), 7" (180mm), 7.5" (195mm), 8.25" (210mm)

Blade Material

Ginsanko (Silver3)

Bolster Material

Water Buffalo Horn (color varies)

Edge Angle

Single Edged

Handle Material

Yew wood

Handle Shape

Octagonal

HRC

63-64

Knife Style

Deba

Saya Cover

Natural Magnolia Wood

Stain Resistant

Yes

Reviews

There are no reviews yet.

Be the first to review “Yoshihiro Mizu Yaki Hongasumi Ginsanko High Carbon Stain Resistant Deba Fish Fillet Knife Yew Handle”

Your email address will not be published. Required fields are marked *