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Free shipping in Canada for all purchases of $150 or more (More details*) - The Canada Post strike does not affect our delivery service.
Free shipping in Canada for all purchases of $150 or more (More details*) - The Canada Post strike does not affect our delivery service.

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Hitohira Tanaka Manzo Shirogami #2 Mioroshi Deba 270mm Ho

Original price $585.00 - Original price $585.00
Original price
$585.00
$585.00 - $585.00
Current price $585.00

Please note

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

Store availability

Montréal ● In stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Description
*Deba* literally translates to "pointed carving knife" and can also be called *Hon-Deba* (true Deba). Japanese specialty knives are crafted with a specific purpose in mind, excelling at what they are designed to do. In the case of the Deba, the knife is perfect for working with whole fish, as each part of the blade has a distinct function. The robust heel is used to cut through the head and tail of the fish, as well as small bones. The delicate tip is designed to penetrate the flesh of the fish and guide the cook toward the fish's spine. The curved center of the blade allows for cutting as close as possible to the backbone, facilitating the removal of fillets and skin. The Deba can also be used for poultry and small game but is not specialized for this task.

*Shirogami #2* translates as *Shiro* (white) and *Gami* (steel), hence *white steel #2*. It gets its name from the color of the packaging it was wrapped in at Hitachi Metals. This steel's composition is extremely pure, consisting almost entirely of iron and carbon (1.05%-1.2%). In the hands of highly skilled blacksmiths, the enormous potential of Shirogami #2 becomes evident. The quality of the heat treatment and lower-temperature forging are key elements that allow Shirogami #2 to compete with—and even surpass—many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san, or the Yoshikane forge, and you'll see for yourself!

The *Hitohira* brand is a mark of excellence, ensuring that every knife sold under this name adheres to rigorous quality standards.
Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

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Dimensions

Size

270mm

Weight

323g

Total lenght

438mm

Handle length at tip

291mm

Edge lenght

274mm

Blade height

50mm

Blade thickness

4.6mm

Handle size

148mm

Blade

Steel

Shirogami #2 with iron cladding

Steel type

Carbon steel

Finish

Migaki

Handle

Handle material

Ho wood and buffalo horn

Details

Profile

Deba

Usage

Fish knife

Hand orientation

Right handed

Making

Production area

Sakai/Osaka

Blacksmith

Tanaka

Sharpener

Manzo

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.