Forged from High Carbon Blue Steel #2 with a Rockwell hardness of 63-64, the Hongasumi Deba knife features a traditional single-edged grind that offers superior edge retention and the ability to take on a finer edge compared to the Kasumi Deba made of White Steel #2. Ideal for intermediate-level chefs, this knife comes ready to use out of the box and is 100% handcrafted in Japan, not mass-produced.
Our handmade Yoshihiro Hongasumi knives are created with exceptional skill by our master artisans, ensuring each knife excels in craftsmanship and performance. The Blue Steel #2 is forged with iron to create stunning mist patterns, and every step of the forging and polishing process is carried out with meticulous attention to detail. The result is a knife that not only performs at the highest level but also possesses unique beauty.
The Yoshihiro Hongasumi knives are complemented by a traditional Japanese style handcrafted Magnolia wood (Octagon-Shaped) handle, with a Water Buffalo horn bolster, ensuring both comfort and elegance. Additionally, each knife comes with a protective wooden sheath, called a Saya, which safeguards the blade and adds a touch of sophistication when the knife is not in use.
The Mioroshi knife is a longer, sleeker version of the Deba knife, with enough heft to filet whole fish and cut through the cartilage and bones of fish, while also being versatile enough for general-purpose use. Though ideal for fish, the Mioroshi knife can also handle chicken and meat but should not be used for cutting through large bones. Even the simplest tasks are elevated with this handcrafted knife, a perfect blend of beauty and functionality.
Knife Specs:
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HRC: 63-64
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Grade: Hongasumi
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Blade Material: Blue Steel #2
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Edge Angle: Single Edged
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Handle Material: Magnolia
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Bolster Material: Water Buffalo Horn (color varies)
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Handle Shape: Octagonal
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Stain Resistant: No
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Saya Cover: Magnolia
