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)
The Deba and Funayuki are traditional Japanese kitchen knives which are used by chefs for fish, or as utility knives on fishing boats.
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.
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.
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
