| Brand / Blacksmith: | Hokiyama |
| Series: | Ginga |
| Knife type: | Deba 150 - Right handed |
| Blade Length / Total length (mm): | 150 / 280 |
| Grind: | Single Bevel |
| Finish: | Polished |
| Steel type: | Ginsan |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Oval / Magnolia / Wood |
| Spine Thickness at heel / tip (mm): | 6,5 / 0,8 |
| Blade height at heel (mm): | 47 |
| Weight (gr): | 209 |
| Notes: |
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. 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 150mm size is to be used for filleting medium to larger fish.
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Right Handed Blade Length / Total length (mm): 260 / 415 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,3 / 0,4 Blade height at heel (mm): 34 Weight (gr): 173 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets. The 300mm size is used by experienced users to slice larger pieces of fish.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 300mm - Right Handed Blade Length / Total length (mm): 290 / 450 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,5 / 0,4 Blade height at heel (mm): 36 Weight (gr): 205 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 240mm size is one of the most common for medium pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Yanagiba Blade Length / Total length (mm): 235 / 380 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: D-shaped / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 32 Weight (gr): 146 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful teak wood Wa octagonal handle. 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 150mm size is ideal to be used for filleting smaller but also medium 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: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 153 / 300 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 6,7 Blade height at heel (mm): 50 Weight (gr): 249 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful Teak wood Wa octagonal handle. 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 medium to large size 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: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 167 / 315 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 6,7 Blade height at heel (mm): 52 Weight (gr): 278 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Ko- Deba is a single bevel knife traditionally designed for filleting small 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.
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Sale!Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. 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 to be used for filleting medium to larger fish and is the most common size of all.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Shirasagi line is made of Shirogami - 2 Carbon steel (White-2) and features a satin finish. Has a Wa Wenge handle and these series are designed for hard heavy duty professional work. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size. 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 Hatsukokoro Series: Shirasagi Knife type: Honesuki 150 Blade Length / Total length (mm): 141/281 Grind: Single Bevel Finish: Polished Steel type: Shirogami - 2 (White-2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 4,3/0,4 Blade height at heel (mm): 43,5 Weight (gr): 155 Notes: -
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: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful Wenge Wa octagonal handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. 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: Hatsukokoro Series: Shirasagi Knife type: Yanagiba 270 Blade Length / Total length (mm): 260/420 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 4,3 Blade height at heel (mm): 34 Weight (gr): 210 Notes: -
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 Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. 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: Yanagiba 270 Blade Length / Total length (mm): 265/430 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): 4 Blade height at heel (mm): 38 Weight (gr): 189 Notes:
