Knives

HKR-SHDE_SS.jpg
Korin Shiro-ko Hongasumi Deba
List Price: $
Price per Item: $348.00 – $727.50
  
  
  
    
 
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Korin Shiro-ko Hongasumi Deba
Item #: HKR-SHDE
Size:
Style: Fish & Butcher Knife
Summer Knife Sale: Save 15% off knives! Use promocode "KS0714" during checkout!
Specifications

Style

Deba

Steel Type

Shiro-ko
(White steel)

Classification

Hongasumi

Saya Cover

Wooden Cover Included

Blade

Single Edge

Blade Length

6.4” (165mm), 7.0” (180mm), 7.9” (195mm), 8.2” (210mm)

Handle Material

Magnolia Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

61

* Hardness Rockwell C scale

For Left-Handed Customer

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

- As seen on Edible Brooklyn, November 2013

- As seen on The Kitchn, May 2013

- As seen on Details, April 2013

The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts.

Originated in Kansai (Osaka) region of Japan.

General knife care tips and warnings

  • Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • Please always use sharpening stones to sharpen traditional Japanese knives.  

For more information different types of stones, please check our pages on or sharpening tips

•••••••••••••••••••••••••••••••••••••••••••••

Caution

Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.

注意

  • 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
  • 酸性の物を切った際には、変色する場合がございます。

请注意

  • 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
  • 酸性的食材会导致纯钢变色。

Precaución

  • Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
  • Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.


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