Kasumi Shirogami No.2 Deba / 150mm - 180mm

Made in Kochi

[Features]
A thick blade for filleting and cutting through the fishbones. This knife is an essential knife for filleting fish in a Japanese way.

Knife production in Kochi Prefecture has long had its roots in practical tools for mountain forestry and agriculture.
For this reason, Kochi originally had a large number of blacksmiths. To work on technical innovations, some blacksmiths trained in Sakai, Osaka and knife production in Kochi have made great strides in recent years.

These knives are made of high quality blade materials and the exceptional skills of the blacksmiths. Rollers are used in part of the manufacturing process, which allows them to produce more knives at a more affordable price. The “Aratogi” procedure (sharpening by rough stone) is done by a machine to shorten the production time and the other sharpening procedures are done by hand, which results in fine blade edge.


[Precaution]
- NOT dishwasher safe
- To prevent rust, thoroughly wipe the knife after washing.
- Please read the instructions before usage.

[Product information]
-Size and Weight:
150mm:Total Length288mm Blade length154mm 215g
165mm:Total Length309mm Blade length168mm 265g
180mm:Total Length332mm Blade length182mm 339g
*The weight of knives can slightly vary.
-Knife type : Deba
-Knife bevel : Single bevel (For right handed)
-Manufacturing process : Forged
-Blade material : Shirogami No.2 carbon steel
-Blade structure : Kasumi
-Handle material : Magnolia (Round)-Origin : Kochi
-Black smith : Artisan in Kochi
-Sharpener : MYOJIN RIKI SEISAKUJYO