Yoshihiro Mizu Yaki Hongasumi Ginsanko High Carbon Stain Resistant Deba Fish Fillet Knife Yew Handle

Grade: Hongasumi Ginsan-ko / Knife Type: Deba Fillet Knife
Steel Type: Ginsan-ko (Silver3) High Carbon Stain Resistant Steel
Blade: Single-Edged / HRC: 63-64

Description

Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and and stain resistant metallic elements. With a hardness on the Rockwell scale of 63-64, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Hongasumi translates as true mist and refers to the beautiful mist like patterns on the blade that are formed when Ginsanko (HRC 63-64) is forged with iron. Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced environments. Our Yoshihiro Hongasumi Ginsanko knives are complimented with a traditional Japanese style handcrafted Yew wood Care for with a Water Buffalo Horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Deba knife is a heavy knife that used to be 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 can used be for chicken and meat but is not advisable for cutting through large bones. The Deba knife is likely one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Japanese knives must all the time be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and take care of the blade of your knife, but it is usually the best tool to preserve and care for the top quality steel that it is made of.
Grade: Hongasumi Ginsan-ko / Knife Type: Deba Fillet Knife
Steel Type: Ginsan-ko (Silver3) High Carbon Stain Resistant Steel
Blade: Single-Edged / HRC: 63-64
Care for Material: Yew Wood / Bolster Material: Water Buffalo Horn (color varies)
Includes a Magnolia Knife Sheath (Saya Cover)

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