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Honyaki knives are true-forged knives. The blades are forged from a single piece of high-carbon steel. This technique was originally used to make samurai swords. A single piece of high-carbon steel is very difficult to forge. Our knife masters carefully heat-treat and water temper each blade. The hardness of the blade can make sharpening a challenge. Natural sharpening stones are recommended for Honyaki knives. Honyaki knives will maintain it's sharp edge with attentive care and is the highest quality of all Japanese knives. Recommended for professional chefs with experience with natural sharpening stones.

Not Stain-Resistant*

The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Natural sharpening stones are recommended.

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.

YOSHIHIRO- Honyaki Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN Product By : YOSHIHIRO Sale Price : Check updated prices now

YOSHIHIRO- Honyaki Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN #.

Features

Grade: Honyaki / Knife Type: Deba

Steel Type: Shiroko (white steel) High-Carbon Steel

Blade: Single-Edged /Blade Length: 8.25" (210mm)

BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagon Shaped High Quality Japanese Yew

Hardness Rockwell C scale: 64

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