Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Hongasumi translates as "true mist" and refers to the beautiful mist like patterns on the blade that are formed when Blue Steel #2 (HRC 63 to 64) is forged with iron. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese handcrafted octagonal Magnolia wood handle affixed with a Water Buffalo horn bolster.Â A protective wooden sheath called a "Saya" encases each knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was 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 recommended for cutting through large bones. The Deba knife is 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.
Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying "Tsubaki Oil"(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
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