Sliver Steel#3 Kasumi Deba Knife 150mm
Sliver Steel#3 Kasumi Deba Knife 210mm
Sliver Steel#3 Kasumi Deba Knife 165mm
Sliver Steel#3 Kasumi Deba Knife 180mm
Sliver Steel#3 Kasumi Deba Knife 195mm
Sliver Steel#3 Kasumi Deba Knife 210mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 150mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 210mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 165mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 180mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 195mm
  • Load image into Gallery viewer, Sliver Steel#3 Kasumi Deba Knife 210mm

Sliver Steel#3 Kasumi Deba Knife

Regular price
¥26,400
Sale price
¥26,400
Regular price
Sold out
Unit price
per 

Purchase This Product

Optional Engraving

Gift Wrapping

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1d5kw-150 150 290 210
1d5kw-165 165 315 290
1d5kw-180 180 335 310
1d5kw-195 195 360 365
1d5kw-210 210 370 420
Blade Material Name Handle
Single Edged

Single Edged

Ginsan Steel(Silver #3) Magnolia Octagonal Handle

Deba Knife

It is used to cut the head and bones of fish, and to separate the backbone from the meat.The blade thickness is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.Professionals use a 210mm deba knife to cut sea bream and yellowtail, and a 150mm deba knife to cut small fish such as horse mackerel.For home use, around 150mm deba knives are often used.

Ginsan Steel(Silver #3)

Steel Material
We use Gin-san(Gingami No.3)steel, which is a highly rust resistant steel developed by Hitachi Metals, Ltd. through their refining process that still uses Japan's time-honored metal working and tatara fumace smelting techniques.
Of the Gingami metals, which have carbon added to 12-14% chrome, Gin-san contains even greater carbon content for a harder steel.
Experts craftsmen spend long hours and use careful techniques to craft each blade. Since the metal is especially hard, the knives hold their edge for a long time and do not rust easily

Magnolia Octagonal Handle

Handle
Wood of the deciduous tall Magnoliaceae tree that is grown in forests around Japan is used to craft the handle.Being light and soft, this type of wood can be processed very easily.
Besides being used to produce knife handles and sheath, Magnoliaceae wood is also widely used as a material for sculpture, lacquerware, furniture, musical instrument and more.
The cap of handle is made of natural buffalo horns (and yet no killing is required to procure the horns), and it is carefully hand-polished until makes no gaps between the wood and the cap, and the unique grain of the wood will naturally grow more comfortable in your hand as you use it.

Forge Welding

Forging Process
In addition to the rolling process, the steel that is layered
The process by which artisans beat the steel with a hammer and forged it is called forge welding.
The forging, hardening, and cutting are done by hand by skilled craftsmen.
The sharpness and blade hold is much better.

Mei-kiri Engraving

We can engrave your name in Kanji with our skilled craftsmanship for free.
We offer a free name engraving service for customers who purchase our knives.
We can also suggest a kanji character that matches the sound of your name.
A skilled craftsman engraves your name by hand, one by one, using a chisel and hammer.
Why don't you engrave your name on your own original kitchen knife or as a gift for your loved ones?
It is an important tool that will be used carefully from now on, and by engraving your name on it, it will become a special thing that you will love.
Note: Depending on the type of knife, we may refuse to put your name on it, or suggest a style or way of putting it (type of text or how to put it).

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since craftsmen began making swords in Sakai, Japan.
This technology has been passed down to the present day and has fostered Japan's food culture. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.