Ittetsu | 150mm Deba Knife (Shirogami)
Hand crafted in Echizen Japan with White 2 high carbon steel, these are an amazing entry level single bevel traditional Japanese knife. Grind and finish is rougher than the more expensive models, as is the handle, but getting a carbon steel hand-forged single bevel for this price is unheard of normally.
- Ittetsu Japanese Knife
- Echizen, Japan
- 150mm Deba Knife
- Warikomi (Forge-Welded)
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood w/ Plastic Ferrule
- Handcrafted in Japan
- 160mm Blade Edge Length / 296mm Overall Length / 6.7mm Blade Thickness / 51mm Blade Height / 244g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
Hand crafted in Echizen Japan with White 2 high carbon steel, these are an amazing entry level single bevel traditional Japanese knife. Grind and finish is rougher than the more expensive models, as is the handle, but getting a carbon steel hand-forged single bevel for this price is unheard of normally.
- Ittetsu Japanese Knife
- Echizen, Japan
- 150mm Deba Knife
- Warikomi (Forge-Welded)
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood w/ Plastic Ferrule
- Handcrafted in Japan
- 160mm Blade Edge Length / 296mm Overall Length / 6.7mm Blade Thickness / 51mm Blade Height / 244g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
Description
Hand crafted in Echizen Japan with White 2 high carbon steel, these are an amazing entry level single bevel traditional Japanese knife. Grind and finish is rougher than the more expensive models, as is the handle, but getting a carbon steel hand-forged single bevel for this price is unheard of normally.
- Ittetsu Japanese Knife
- Echizen, Japan
- 150mm Deba Knife
- Warikomi (Forge-Welded)
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood w/ Plastic Ferrule
- Handcrafted in Japan
- 160mm Blade Edge Length / 296mm Overall Length / 6.7mm Blade Thickness / 51mm Blade Height / 244g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.
