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Yoshihiro Aonamiuchi Blue Steel Deba Japanese Fillet Knife Shitan Rosewood

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Aonamiuchi / Knife Style: Deba
Edge Angle: Single Edge / Material: High Carbon Steel

Description

Our Aonamiuchi Blue Steel knives are unparalleled in their performance. Namiuchi translates as wave forged and refers back to the beautiful wave like patterns on the blade that are formed when Blue Steel is forged with iron.

Our Aonamiuchi knives are complimented with a traditional Japanese Deal with made of the easiest Shitan Rosewood and affixed with a Ebony bolster. A protective wooden sheath called a Saya encases each knife and adds to its appearance when not in use. One of the sought after of knives and fast becoming a new essential companion to the preferred chef’s knife is the traditional Japanese vegetable knife referred to as the Deba.

The Deba knife is a heavy knife that was once made to filet and butcher whole 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 knife is among the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the most straightforward of tasks are elevated with a handcrafted knife that may be as beautiful as it is functional.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Aonamiuchi / Knife Style: Deba
Edge Angle: Single Edge / Material: High Carbon Steel
Deal with Material: Octagonal Shitan Rosewood / Saya Cover: Magnolia Wood
Bolster Material: Ebony / HRC: 64

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