■ Steel material ■ 
Hakuichi Steel is a standard knife steel that is made by increasing the amount of carbon and making it even harder.
White steel, which has few impurities, has excellent sharpness and is easy to resharpen, but Shiroichiko is an ideal steel for making knives, as it takes advantage of these properties and has improved blade durability due to its high hardness.
This knife is most recommended for those who are looking for the best sharpness.
Shiroichi steel is particularly difficult to handle among Yasugi steels and requires advanced techniques to produce, but skilled craftsmen take pains to create it, from forging and hardening to blade attachment.
Since it is made of carbon steel, it has a very sharp blade, so it cuts well, but if it gets wet or salty, it will rust.

■ Usage ■
Suitable for cutting fish heads and bones, and cutting fish into 2 or 3 pieces.
The blade is extremely thick, making it the heaviest of all Japanese knives, so you can use its weight to cut off fish bones and heads.
Professionals use a 210mm Deba knife to cut sea bream, yellowtail, etc., and a 150mm Deba knife to cut small fish such as horse mackerel.
For home use, Deba knives of around 150 mm are often used.










 
 
Notes
After using it, wash it to remove dirt and wipe it completely with a dry cloth. Cannot be used for frozen foods.
Because it is handmade, each piece is different. Please use the weight and length as a guide. :As water buffalo is a natural material, the color may vary. not the same as the photo
We pay close attention to inventory, but in the unlikely event that an item is out of stock, we will notify you by email.