Kitaoka only makes single bevel knives, so you can rest assured that he knows what he is doing!
SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid bone cutting and allows the edge to be sharpened to hair popping levels while still giving it strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives.
FINISH: Damascus or Suminigashi. This is a folded finish that is forge welded to the outside of the hard cutting steel.
HANDLE: D shaped Rosewood wood handle with pakkawood ferrule.
LENGTH: 165mm, 180mm and 210mm in length.
MAKER: Kitaoka - Takefu, Japan
BEST FOR: Filleting fish and definitely not for vegetables.
SAUNDERS SAYS: "This is a wee bit of a head turner."