The Yoshihiro Hongasumi Blue Steel #2 Deba Fish Filet Knife is a true embodiment of craftsmanship, forged from High Carbon Blue Steel #2 with a remarkable Rockwell hardness of 63-64. This knife, featuring a traditional single-edged grind, offers superior edge retention and the ability to achieve a finer edge compared to the Kasumi Deba made from White Steel #2. Ideal for intermediate chefs, it arrives ready to use right out of the box, complete with a magnolia wood sheath, knife oil, and rust eraser.
Designed specifically for carving and filleting fish, the Hongasumi Deba is a heavy knife that excels in both filleting and butchering tasks. Its single-edged blade and robust construction ensure that it effortlessly cuts through the flesh and meat of fish, making it an essential tool in any kitchen. The term Hongasumi refers to a higher quality Kasumi knife, crafted by layering softer steel over a hard steel core. This unique construction not only enhances sharpness but also provides exceptional durability.
Handcrafted in Japan using traditional techniques, this knife features a completely flat ground on the front (shinogi) and a concave ground (urasuki) with a flat rim (uraoshi) on the back. The hard, high carbon Blue Steel #2 allows artisans to create a thin, sharp cutting edge, ensuring that every slice is precise. Complementing the blade is a traditional Japanese octagonal handle made from Ebony Wood, offering a comfortable grip for extended use.
Proper care is essential to maintain the knife's performance. Sharpening and honing should only be done with water whetstones, and the knife should be hand-washed and dried immediately after use, especially when working with acidic ingredients. It is designed for use exclusively on boneless flesh of fish, ensuring longevity and peak performance.
Knife Specs:
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HRC: 63-64
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Grade: Hongasumi
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Handle Material: Ebony
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Bolster Material: Ebony
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Stain Resistant: No
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Handle Shape: Octagonal
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Blade Material: Blue Steel #2
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Saya Cover: Magnolia
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Edge Angle: Single Edged
