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  • Yoshihiro Hongasumi Aoko (Blue Steel) Deba Japanese Fillet Butcher Chef's Knife 8.25"(210mm)
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Yoshihiro Hongasumi Aoko (Blue Steel) Deba Japanese Fillet Butcher Chef's Knife 8.25"(210mm)


List Price: $480.00
Price: $384.99 & FREE Shipping
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Only 1 left in stock.
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8.5 IN
  • Grade: Hongasumi / Knife Type: Deba (Fillet Butcher) Knife
  • Steel Type: Aoko (Blue Steel #2) High Carbon Steel
  • Blade: Single-Edged/ Blade Length : 8.25" (210mm)
  • BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Magnolia
  • Hardness Rockwell C scale: 63-64 / Saya Cover : Included

Product Details

Size: 8.5 IN
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • ASIN: B003WZ032A
  • Item model number: HKDE21
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #646,796 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 8.5 IN

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Hongasumi translates as "true mist" and refers to the beautiful mist like patterns on the blade that are formed when Blue Steel #2 (HRC 63 to 64) is forged with iron.
Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese handcrafted octagonal Magnolia wood handle affixed with a Water Buffalo horn bolster. A protective wooden sheath called a "Saya" encases each knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying "Tsubaki Oil"(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

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Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Matthew Green on August 14, 2014
Size Name: 8 IN
As I continue in my career after 15 years as a chef, I wonder why I had waited so long to own Japanese knives. with my latest purchase of the Deba knife I have found another reason why hand made traditional blades are far superior to all other knives. From each unique detail to the stunning beauty of each blade, my Yoshihiro blades are a few levels above all of my other blades. The Blue Steel is remarkably easy to sharpen with the proper technique, and performs far above other brands. I love all of my knives, and am finding myself preferring the use of my Yoshihiro blades more and more often. Goodbye to my needle shaped filet knife and long slicer for butchering fish. My Deba does the task easily and faster than any knife I've ever owned before. My thanks to Yoshihiro, Tradition, and the master craftsmen who work soo hard to share their art with the rest of us.
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Size Name: 8.5 IN Verified Purchase
This is one hell of a knife. It is very sharp, nicely balanced, and feels good in my hand. I use this knife mainly for flaying fish. Highly recommend this knife for anyone. Have fun.
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Size Name: 6 IN Verified Purchase
Everything you could ever want in a deba. Holds a edge very nicely, slices through fish and skin beautifully.
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