We are using cookies to give you the best, most relevant experience. By continuing to browse this website, you consent to our use of cookies. If you want to know more, please refer to our Cookie Policy.OK

Our Deba are made by free-forging and traditional hardening methods in Sakai.

In fact, 60% of Deba Knife are made in Kochi Prefecture.
Kochi Prefecture is located on the island of Shikoku.
Here, kitchen knives for mass production are made.
Instead of free forging, steel materials are cut and quenched.
Quenching is an electric furnace.

 

 

Deba 180mm Shirogami-3 (WS#3) Duble Welding 180mm Kasumi Finish [CLONE]

USD190.06
In stock
+
Register your address     Address update

!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
A5-MR-DEBA165

Specification

Status:
Brand New/unused
NOTE:
Image information takes precedence over textual information listed on the product page.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Used when judging fish. You can also cut the head and bones of the fish.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpening workshop:
Kasahara Hamono-Sakai Osaka
Knife Type:
Deba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
White #3 Steel (edge) and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
Finish and design:
Kasumi finish
Cutting Blade Length (From tin to chin) :
approx 166mm
Total Knife Length (from tip to hip of handle) :
approx 313mm
Blade Height (Maxim point) :
approx 53.2mm
Thickness(Maxim point) :
approx 8mm
Handle Tyep:
Octagonal Magnolia
Joining Handle:
Joined
Saya (Sheath):
Equipped Magnolia White Saya
Dominant hand:
Right-handed
Note of Use:
The Deba knife can also cut the head and bones of fish, but if used roughly, the blade may be chipped.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Product contains:
Saya(sheath)
Remark:
For professionals (can be used at home)

Review

No posts found

Review

Important Notice

-NOTICE-

Please confirm as following

*do not use the knife in a twisting motion.

*use the correct knife when cutting bone, frozen or hard items.

*note that the images are of the sample products. Colour, wight, pattern and size can differ as each product is handmade.

*use a soft plastic or wooden cutting board to protect the blades edge.

*don't heat or cool rapidly as it may change the structure of the steel.

*don't nesitate to cotact us for further enquiries.

Questions