With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world.
The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto.
The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting smaller but also larger fish.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
| Brand / Blacksmith: |
Masamoto |
| Series: |
KK |
| Knife type: |
Deba 165 |
| Blade Length / Total length (mm): |
170/315 |
| Grind: |
Single Bevel |
| Finish: |
Kasumi |
| Steel type: |
Shirogami-2 (white-2) |
| Forging method: |
Ni-Mai |
| HRC hardness: |
61 |
| Handle type / Material / Ferrule: |
D-shaped / Magnolia / Buffalo Horn |
| Spine Thickness at heel / tip (mm): |
7,4 |
| Blade height at heel (mm): |
53 |
| Weight (gr): |
280 |
| Notes: |
|
