Deba knife, Shirogami 2 carbon steel, traditional kasumi finish - Yamawaki
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The classic fish filleting knife.
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 flew at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in 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 often chosen for traditional-style Japanese knives.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal Cyprus wood handle with buffalo horn ferrule.
LENGTH: 165mm or 180mm in length.
MAKER: Yamawaki - Sakai City, Japan
BEST FOR: Breaking down fish in style.
SAUNDERS SAYS: "A wee bit tricky to get used to but once mastered completely indispensable."