Yoshihiro Left Handed Kasumi Deba Chef Knife 7'' by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel 2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood
Product Description & Reviews
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel 2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood Left Handed handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the 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. Available in 6 Inches(150mm) to 8.25 Inches(210mm) with a limited lifetime warranty. 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. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
Features & Highlights
- Grade: Kasumi / Knife Type: Deba (Butcher)Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged / Blade Length: 7 Inches (180mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Round Shaped Natural Magnolia Wood
- Hardness Rockwell C scale: 62-63/ LEFT-HANDED KNIFE
Magnolia wood Handle
Have questions about this item (700987966336), or would like to inquire about a custom or bulk order?
If you have any questions about this product by Yoshihiro, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.
mpn: 599996-4578-7/17, ean: 4002293157801,
Meet all your kitchen cutting needs with this Classic deba knife from Wusthof. Precision-forged from a single piece of high-carbon stainless steel, the blade is 20% sharper with twice the edge retention thanks to Wusthof's Precision Edge Technology (...
mpn: H&K-26272, ean: 0710277640662,
Crestware, KN310, 5'' Deba Knife easily cuts through fish, meat and hard vegetables. The pointed utility knife may also be used as light or medium duty cleaver. Heavy blade makes slicing through meat a simple task. Asian style knife for distinction a...