Deba fish fillet chef knife with white steel blade and dark ebony handle

Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle

6.5" (165mm)
$399.99
$399.99
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Deba fish fillet chef knife with white steel blade and dark ebony handle
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  • Deba fish fillet chef knife with white steel blade and dark ebony handle
  • Deba fish fillet knife with white blade and dark handle, angled on light wood
  • Deba knife close-up of white blade with etched markings and dark handle
  • Deba knife close-up of white steel blade with etched text near the spine
  • Deba knife side view with white blade and dark handle on wooden block
  • Deba knife with white blade and dark handle, tip pointing left
  • Deba knives with white blades and dark handles, close-up of cutting edges
  • Deba chef knife on wooden board with white blade and ebony-style dark handle
  • Deba fish fillet chef knife with white steel blade and dark ebony handle
  • Deba fish fillet knife with white blade and dark handle, angled on light wood
  • Deba knife close-up of white blade with etched markings and dark handle
  • Deba knife close-up of white steel blade with etched text near the spine
  • Deba knife side view with white blade and dark handle on wooden block
  • Deba knife with white blade and dark handle, tip pointing left
  • Deba knives with white blades and dark handles, close-up of cutting edges
  • Deba chef knife on wooden board with white blade and ebony-style dark handle
Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle

Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle

SKU:
MKHKDE165EHMO
$399.99
$399.99
Blade Length

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.

62-63 HRC
No
Free Magnetic Oak Saya Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is tempered. A higher rating holds a fine edge through extended use, a hallmark of Japanese blade craftsmanship.

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
White Steel #2
Grade
Hongasumi
Construction
Clad (San Mai)
Blade Hardness
62-63 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Forged from Shiroko High Carbon White Steel #2 with a Rockwell hardness of 62-63, this Hongasumi Deba features a traditional single-edged grind, offering superior edge retention and the ability to take on a finer edge compared to the Kasumi made from White Steel #2. Excellent for intermediate-level chefs, it comes ready to use out of the box, accompanied by a Magnolia wood sheath, knife oil, and a rust eraser. This 100% handcrafted knife from Japan is not mass-produced and features an octagonal ebony wood handle, making it a heavy-duty tool perfect for filleting and butchering fish.

The Yoshihiro Hongasumi High Carbon White Steel Deba is designed for carving and filleting fish, as well as some meat. This heavy knife, with its single-edged blade, cuts effortlessly through the flesh of fish. The term "hongasumi" indicates a higher-quality kasumi knife, forged by layering softer steel over a hard steel core. The hardness of the White Steel #2 ensures exceptional sharpness and edge retention, while the softer iron provides added durability.

Handcrafted in Japan using traditional techniques, the Yoshihiro Hongasumi White Steel Deba features a completely flat ground front (shinogi) and a concave ground (urasuki) with a flat rim (uraoshi) on the back. Traditional Japanese knife-making emphasizes a sharp edge, which requires attention and care. Sharpening and honing should be done exclusively with water whetstones. Hand wash and dry the knife immediately after use, especially when working with acidic ingredients. This knife is intended for use only on the boneless flesh of fish.
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.

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