Yoshihiro Hongasumi Blue Steel Deba fish fillet Chef knife Shitan handle
SKU:
High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 63-64 HRC
- No
- Free Magnolia Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Deba (Filet Knife)
- Primary Use
- Filleting & butchery (fish, poultry, meat)
- Blade Metal
- Blue Steel #2
- Grade
- Hongasumi
- Construction
- Clad (San Mai)
- Blade Hardness
- 63-64 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- No
Handle
- Handle Material
- Rosewood
- Handle Shape
- Octagonal
- Bolster Material
- Ebony
- Tang Type
- Partial Tang
Product Details
The Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife is forged from High Carbon Blue Steel #2 with a HRC of 63-64, offering exceptional edge retention and the ability to achieve a finer edge compared to the Kasumi Deba made from White Steel #2. This knife is perfect for intermediate-level chefs and is ready to use right out of the box. It includes a Magnolia wood sheath, knife oil, and a rust eraser to maintain the blade's performance and appearance. Handcrafted with precision in Japan, it's not mass-produced, ensuring a unique, high-quality blade.
Designed specifically for carving and filleting fish, the Yoshihiro Hongasumi Blue Steel Deba Filet Knife also excels at cutting through some meats. The heavy, single-edged blade effortlessly slices through fish flesh and meat. The Hongasumi forging technique—layering softer steel over a hard steel core—provides superior sharpness, edge retention, and durability. The Blue Steel #2 core delivers a razor-sharp edge, while the softer surrounding iron adds resilience to the blade.
Crafted using traditional techniques, the Yoshihiro Hongasumi Blue Steel Deba Knife features a completely flat ground front (shinogi) and a concave ground (urasuki) with a flat rim (uraoshi) on the back. The octagonal handle, made of Shitan Rosewood, complements the blade perfectly, offering comfort and control during use.
As with all traditional Japanese knives, sharpening and honing should be done using high-quality Japanese water stones. Hand wash and dry immediately after use, particularly when working with acidic ingredients, to preserve the blade. This knife is specifically designed for boneless fish flesh and is not recommended for cutting through bones.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.