Hitohira Kikuchiyo Rikichi Silver #3 Mioroshi Deba 210mm Ho

Brand: Hitohira (Chinese)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka/Japan
Profile: Mioroshi Deba
Size: 210mm
Steel Type: Stainless Steel
Steel: Ginsan (Silver #3), Covered with mild stainless steel
Handle: Ho wood and octagonal buffalo horn ferrule
Total length: 367 mm
Edge length: 204 mm
Length from handle to tip: 227 mm
Blade height: 42 mm
Thickness: 5.3 mm
Handle length: 140 mm
Weight: 235g
Hand orientation: right-handed
Grinder: Rikichi
Come with a Saya
Kikuchiyo:
In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.

Kikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.

By Hitohira

Hitohira Kikuchiyo Rikichi Silver #3 Mioroshi Deba 210mm Ho

$525.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Customer Reviews

Size

210mm

Overall length

367mm

Blade height

42mm

Handle to tip length

227mm

Thickness

5.3mm

Edge length

204mm

Weight

235 g

Handle length

140mm

Steel

Ginsan (Silver #3), Covered with mild stainless steel

Steel Type

Stainless steel

Profile

Kikuchiyo 菊千代

Usage

Fish knife

Hand Orientation

Right-handed

Production

Sakai-Osaka/Japan

ACCESSORIES RECOMMENDED BY OUR EXPERTS

sekishin-spatule-stainless-s-2l-bois_de_rose_1.jpeg,Sekishin Spatule Stainless S #2L Bois_de_rose - vue 1

sekishin-spatule-stainless-s-2l-bois_de_rose_2.jpeg,Sekishin Spatule Stainless S #2L Bois_de_rose - vue 2

In stock

Sekishin Spatula Stainless S #2L Rosewood

$10.00

sekishin-spatule-stainless-s-3l-bois_de_rose_1.jpeg,Sekishin Spatule Stainless S #3L Bois_de_rose - vue 1

sekishin-spatule-stainless-s-3l-bois_de_rose_2.jpeg,Sekishin Spatule Stainless S #3L Bois_de_rose - vue 2

In stock

Sekishin Spatula Stainless S #3L Rosewood

$10.00

Traditional Japanese wooden basting brush with natural horsehair bristles, shown on a dark background.

Cooking brush with natural horsehair bristles and a light wooden handle, displayed on a dark background.

In stock

Kanaya Sauce Brush 34mm (Horsehair)

$20.00

sekishin-spatule-stainless-s-5l-bois-de-rose_1.jpeg,Sekishin Spatule Stainless S #5L Bois de Rose - vue 1

sekishin-spatule-stainless-s-5l-bois-de-rose_2.jpeg,Sekishin Spatule Stainless S #5L Bois de Rose - vue 2

In stock

Sekishin Stainless Spatula S #5L Rosewood

$20.00

In stock

ANEX Long Nose Tweezer 200mm

$25.00

A pair of Japanese chopsticks ‘Oedo Green’ with a lacquered finish, displayed on a dark background.

Close-up of a pair of lacquered Japanese chopsticks “Oedo Verte”, displayed on a dark background.

In stock

Style of Japan Oedo Chopsticks

$25.00

A pair of Japanese chopsticks ‘Ihana Saison – Green Dots’ displayed on a dark background, lacquered wooden chopsticks with green polka-dot motifs.

Close-up of Japanese chopsticks with lacquered green polka-dot handles, displayed on a dark background.

In stock

Style of Japan Season Ihana

$25.00

Saya en bois Hitohira pour couteau japonais Petty 130 mm, vu de dessus sur fond noir

Fourreau en bois Hitohira avec gravure, adapté aux couteaux japonais Petty, vue légèrement en angle

In stock

Hitohira WB Saya Petty 130mm Ho

$35.00

Light wooden saya for a Japanese petty knife, shown on a dark background with its pointed tip and red cord with pin visible.

Light wooden saya for a Japanese petty knife, shown on a dark background with its smooth surface, pointed tip, and red cord detail visible.

In stock

Hitohira Mumei Saya Petty 120mm Ho

$35.00

In stock

Baguettes Hashi-coo 1 year

$38.00

INTRODUCTION TO THE DEBA KNIFE

The Japanese Deba knife, also known as Hon-Deba, is a specialized tool that excels at cutting whole fish. Its name literally translates to "sharp carving knife," emphasizing its precise design and purpose. This knife is an essential element in traditional Japanese cuisine and offers exceptional versatility for working with fish with precision.

CHARACTERISTICS OF THE DEBA

One of the Deba's distinctive features is its blade, which is designed so that each part has a specific function. The more robust heel of the knife is ideal for cutting the head and tail of the fish. This part of the knife provides additional strength and stability, allowing the cook to apply pressure without risk of damage. The Deba's more delicate tip is designed to easily penetrate the fish's flesh. It allows the cook to guide the knife precisely to the fish's dorsal spine. This ability is essential for filleting fish and removing the skin without wasting flesh. The center of the knife features a curved shape, making it easier to cut as close as possible to the fish's dorsal spine. This part is ideal for filleting fish precisely and efficiently. Thanks to this feature, the Deba achieves professional results when cutting fish, ensuring neat presentation and careful preparation of the fillets.

VERSATILITY AND ORIGINS

Although the Deba is primarily used for cutting fish, it can also be used for butchering poultry and small game. However, it is important to note that this is not its specialty. For these specific tasks, there are other knives specialized in Japanese cuisine, such as the Honesuki or the Hankotsu. Origins of the Japanese Deba Knife

The origins of the Japanese Deba knife date back centuries, steeped in the long tradition of Japanese cutlery. The Deba's beginnings likely date back to the Edo period (1603-1868) in Japan, when blacksmithing and cutlery techniques were flourishing. It was during this time that craftsmen began developing specialized knives to meet the specific needs of Japanese fishermen, who were engaged in an important and vital fishing activity for the community. Over time, the Deba's design was refined and perfected, guided by the needs of Japanese culinary professionals who sought precise and efficient cutting results when preparing whole fish. Today, the Deba remains a symbol of traditional Japanese craftsmanship and culinary excellence, while being widely used in kitchens around the world.

CONCLUSION

In conclusion, the Japanese Deba knife is a valuable tool in the fish kitchen. Its expert design and various functional parts make it an ideal choice for working with whole fish. Whether cutting off the head and tail or filleting, the Deba offers remarkable precision and efficiency. The Deba is a must-have investment that will guarantee professional results and an exceptional culinary experience.

Description

Product notes

Maintenance tips

Guarantee

Customer Reviews

Hitohira Kikuchiyo Rikichi Silver #3 Mioroshi Deba 210mm Ho

Store availability

Description

Maintenance tips

Product notes

Guarantee

Customer Reviews