Korin Special Inox Orange Handle Yo-Deba
List Price: $
Price: $278.00
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Korin Special Inox Orange Handle Yo-Deba
Item #: HKR-SIOYD-210
Size: 8.2" (21cm)
Style: Butcher Knife
Holiday Knife Sale: Save 15% off Knives with promocode "KS1214"!



Steel Type

Special Grade AUS10 steel

Saya Cover

Not Included


Double-Edged (70/30)

Blade Length

8.2" (210mm)

Handle Material

Polyoxymethylene (POM)



* Hardness Rockwell C scale

For Left-Handed Customer

  • Left-handed honesuki's are special orders only. It may take 3-8 weeks to import from Japan.

- As seen on Yahoo Holiday Gift Guide, December 2012

- As seen on PlayBoy Magazine, December 2012

- As seen on CBS: 2 In The Kitchen, November 2012

The Korin Special Inox Orange Handle knife was created to have all the features that a professional knife should have. They are high-performance and easy to maintain and re-sharpen, perfect for both home-use and professional-use. The special-grade AUS10 steel used in making these blades has a much higher carbon content than other stainless steel but also contains added stain and rust-resisting elements, making this knife cut and feel like a carbon steel knife. Each knife was made with sub-zero treatment making the steel very hard yet durable. The Rockwell scale for this knife is HRC 60 which gives the blade a longer sharper edge.

The attractive orange handle is made of an easy-to-clean and bacteria resistant POM molded handle and topped with a stainless steel cap. With superior balance and a slightly weighted feel, these knives are comfortable in the hand and a pleasure to use.

The yo-deba is the Western style version of the traditional Japanese deba. It is a heavy-duty butcher knife used for cutting meat with minor bones, fish, and semi-frozen food.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

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

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