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

Most of the white 2 steel deba knives on the market are mass-produced
products that have been hardened in a furnace, but this product is a white
3 steel deba manufactured by fire-making main forging.
It is a full-fledged professional product that many cooks love.


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.


Hamokiri Shirogami-3 (WS#3) 300mm Duble Welding Kasumi Finish with Sheath

In stock
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!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.


Brand New/unused
Image information takes precedence over textual information listed on the product page.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for cutting small bones of hamo.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpening workshop:
Kasahara Hamono-Sakai Osaka
Knife Type:
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
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 tip to heel-ago) :
approx 285mm
Total Knife Length (from tip to hip of handle) :
approx 153mm
Blade Width (Maxim point) :
approx 58mm
Thickness(Maxim point) :
approx 5.4mm
According to image
Handle Tyep:
Octagonal Magnolia
Handle length of image:
approx 160mm
Joining Handle:
Saya (Sheath):
Equipped Magnolia White Saya
Dominant hand:
Note of Use:
The Deba knife can also cut the head and bones of fish, but if used roughly, the blade may be chipped.
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.
Professional use (for top chef )


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Important 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.