Butternut Squash Restaurant

Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm))


Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro at Butternut Squash Restaurant. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material:White Steel #2→Edge Angle: Single Edged →Grade: Mirror-Finished Honyaki→Handle Shape: Octagonal→Handle


Images:
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #1)
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #2)
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #3)
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #4)
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #5)
Yoshihiro Honyaki Mirror-Finished Deba Japanese Sushi Fish Fillet Knife (7'' (180mm)) by Yoshihiro (Image #6)
Brand: Yoshihiro
4.1 out of 5 stars with 40 reviews
Condition: New
Availability: In Stock
$1,049.99


Quantity:  

 


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Product Description & Reviews

Knife Features
→ Blade Material:White Steel #2

→Edge Angle: Single Edged

→Grade: Mirror-Finished Honyaki

→Handle Shape: Octagonal

→Handle Material: Yew

→HRC:65

→Knife Style: Deba Fish Fillet Knife

→Saya Cover: Magnolia Saya Knife Cover

→Stain Resistant: No

Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill,forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill,some of which have over 50 years of experience.Honyaki means "true forged" and represents the highest level in Japanese knives,an extraordinary blade hand-forged from a single piece of high carbon steel.

Handcrafted in Japan with traditional techniques,our Deba has a completely flat grind on the front side (Shinogi),a concave grind (Urasuki),and a flat rim (Uraoshi) on the back.The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells,therefore not spoiling the texture and taste.The Uraoshi is the thin,flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.A protective wooden sheath called a Saya is included,which protects the knife and adds to its appearance when not in use.

Traditional Japanese knife making values a sharp edge,which requires attention and care.Sharpening and honing should be done with only water whetstones.Hand wash and dry only,and do so immediately if working with acidic ingredients.Do not use on objects such as bones,nutshells,and frozen foods.Carbon steel can oxidize if not properly maintained.Keep dry and oil regularly to prevent oxidation.

Features & Highlights

  • Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means "true forged" and represents the highest level in Japanese knives, an extraordinary blade hand-forged from a single piece of high carbon steel and polished with a brilliant mirror finish.
  • The Deba is a heavy knife used to filet whole fish and cut through the cartilage and bones of 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 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.
  • Handcrafted in Japan with traditional techniques, our Deba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Additional Information

Brand:
Yoshihiro
Manufacturer:
Yoshihiro
Category:
Deba Knives
Size:
7'' (180mm)
Publisher:
Yoshihiro

 


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