Yoshikane Shirogami #2 Deba 180mm Tagayasan

Deba literally translates to " pointed carving knife" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specific purpose and will excel at what they are designed for. In this case, the knife is perfect for working on whole fish as each part of the blade has its own function. The sturdier heel of the Deba is used to cut the head and tail of the fish, as well as to be able to cut the small bones. The more delicate tip is used to penetrate the flesh of the fish, in addition to guiding the cook to the spine of the fish. The center of the knife, with its curved shape, allows to cut as close as possible to the spine of the fish to lift the fillets and remove the skin. The Deba can also be used for butchering poultry and small game, although this is not its specialty.

The Yoshikane forge was founded in 1919 in Sanjo/Niigata and is now run by 4th generation Kazuomi Yamamoto-san. He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. This explains why so many talented blacksmiths in Sanjo have been trained at Yoshikane's forge. Yoshikane is famous for its work of Shirogami #2 steel, SKD-11 steel and SLD steel.

Here is a famous quote from Kazuomi Yamamoto-san: "While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knives".

Shirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can 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 Yoshikane Forge and you will see!

By Yoshikane

Yoshikane Shirogami #2 Deba 180mm Tagayasan

$360.00

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

180mm

Overall length

323mm

Blade height

53mm

Handle to tip length

192mm

Thickness

8.0mm

Edge length

183mm

Weight

345 g

Handle length

140mm

Steel

Shirogami #2 with stainless steel cladding

Steel Type

Carbon steel (oxidizable)

Profile

Kazuomi Yamamoto

Usage

Fish knife

Hand Orientation

Right-handed

Production

Sanjo/Japan

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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

Yoshikane Shirogami #2 Deba 180mm Tagayasan

Store availability

Description

Maintenance tips

Product notes

Guarantee

Customer Reviews