Updated pandemic hours: Monday, Tuesday, Wednesday and Saturday from 10am - 6pm. Customer Service hours are from 10am-6pm on Mondays to Fridays. The showroom is taking both store drop-off and mail in knife sharpenings. Please fill out the online sharpening form for all mail in sharpenings.
We are experiencing a 4 weeks delay kitchenware/tableware and knife ONLY orders are 3 days delay.
Knife Specialist Hotline: 646-951-7242 or email@example.com
Korin Shiro-ko Kasumi knives are handcrafted from a combination of white #3 carbon steel and soft iron steel. The knives have a magnolia wood handle with a water buffalo horn bolster. This professional grade line is highly recommended for beginners.
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.