Ittetsu Kurouchi | 210mm Deba Knife
Hand forged in Echizen Japan with White 2 high carbon steel, these are something very different to what we normally see in single bevel knives. Kuro (black finish with tsuchime (hammer tone) is normally not seen in this realm, especially at this price point. Something we have been chasing for years and super happy to present here.
Handles and finish level are a little lower than other single bevels but heat treatment is great with high sharpness potential
- Ittetsu Japanese Knife
- Echizen, Japan
- 210mm Deba Knife
- Kurouchi Tsuchime finish
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood
- Plastic Ferrule
- Hand-forged in Japan
- Edge Length: 220mm |Overall Length: 371mm | Blade Height: 65mm | Weight: 483g
- Blade Thickness: (A) 8.1 (B) 8.0 (C) 1.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
*High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
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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 forged in Echizen Japan with White 2 high carbon steel, these are something very different to what we normally see in single bevel knives. Kuro (black finish with tsuchime (hammer tone) is normally not seen in this realm, especially at this price point. Something we have been chasing for years and super happy to present here.
Handles and finish level are a little lower than other single bevels but heat treatment is great with high sharpness potential
- Ittetsu Japanese Knife
- Echizen, Japan
- 210mm Deba Knife
- Kurouchi Tsuchime finish
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood
- Plastic Ferrule
- Hand-forged in Japan
- Edge Length: 220mm |Overall Length: 371mm | Blade Height: 65mm | Weight: 483g
- Blade Thickness: (A) 8.1 (B) 8.0 (C) 1.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
*High carbon steel kitchen knives will change colour (patina) during use, 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.
Original: $308.00
-70%$308.00
$92.40Description
Hand forged in Echizen Japan with White 2 high carbon steel, these are something very different to what we normally see in single bevel knives. Kuro (black finish with tsuchime (hammer tone) is normally not seen in this realm, especially at this price point. Something we have been chasing for years and super happy to present here.
Handles and finish level are a little lower than other single bevels but heat treatment is great with high sharpness potential
- Ittetsu Japanese Knife
- Echizen, Japan
- 210mm Deba Knife
- Kurouchi Tsuchime finish
- Shirogami (white) #2, Soft Iron Clad
- Japanese WA Handle:
- Raw Magnolia Wood
- Plastic Ferrule
- Hand-forged in Japan
- Edge Length: 220mm |Overall Length: 371mm | Blade Height: 65mm | Weight: 483g
- Blade Thickness: (A) 8.1 (B) 8.0 (C) 1.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
*High carbon steel kitchen knives will change colour (patina) during use, 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.
