Deba 180 mm, HATSUKOKORO Yoshihiro Yauji Blue2 Damascus Deba
For those who fillet whole fish and cut through bones.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
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Description
HATSUKOKORO · Amagasaki
Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.
All knives from HATSUKOKOROSpecifications
- Knife type
- Deba (Japanese filleting knife)
- Region
- Amagasaki
- Blade length
- 180 mm
- Handle
- Magnolia wood
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- HK-YY-B2D-180D
About the knife type: Deba (Japanese filleting knife)
A deba is a single-bevel knife used mainly for cutting and filleting fish. A deba is much thicker and heavier than an ordinary kitchen knife or filleting knife, which lets it cut through small fish bones. It has a higher sharpening angle than other single-bevel knives such as the yanagiba.
When sharpening a deba, sharpen at a higher angle (about 60 degrees) on one side and a zero angle on the flat side.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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