Korin White #2 Hongasumi Deba 7"
SKU: HKR-SHDE-180
Size: 7" (180 mm)
Sku: HKR-SHDE-180
Description
About Korin Shiro-ko Hongasumi
The Korin Shiro-ko Hongasumi knives are forged from a combination of white carbon steel #2 and soft iron steel, then handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsmen, and greater attention to detail are involved when crafting hongasumi knives, therefore are more refined than kasumi knives.
About Korin
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
Purpose of Deba
The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts. Originated in Kansai (Osaka) region of Japan.CAUTION: Moisture Causes Rusting and Discoloration
Country of Origin: Japan
Specifications
Style | Deba |
---|---|
Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
Steel Material | White Steel #2 |
Classification | Hongasumi |
Saya Cover | Magnolia Wooden Cover Included |
Knife Bevel | Single Sided |
Handle Material | Magnolia Wood |
Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
HRC | 61 |
Use
- As seen on Edible Brooklyn,November 2013
- As seen on The Kitchn,May 2013
- As seen on Details,April 2013
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.