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Hatsukokoro Shirasagi White 2 Deba 165mm

$388.00 NZD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Deba

Blade Material

White 2 Core, Carbon Migaki Clad

Handle Material

Octagon Wenge

Bevel

Single Bevel

Maintenance Level

High

Edge Length

170mm

Overall Length

316mm

Spine Thickness

6.3mm/5.4mm

Blade Height

52mm

Weight

274g

HRC

~62

An In depth look

Blade Type

The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Introducing

Masakage

Masakage Knives is a brand created by the legendary Sharpener Takayuki Shibata, who also created the Tsunehisa and Ironclad brands. He uses some of Echizen's top forgers (Ikeda, Saji, Kato) and sharpens the blades in-house. They are a distillation of the high skill and finish Echizen is known for.

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