Suisin Inox Honyaki Deba 7"
Description
About Suisin Inox Honyaki 本焼 • イノックス
These traditional style Japanese knives are hand forged with Swedish inox steel. They have the sharpness and kirenaga of a traditional honyaki knife. The Inox blades do not absorb food odors and have strong rust-resistant properties. The blades are well balanced, hand finished, and have a steel density that makes for easier sharpening. The octagonal wood handle fits comfortably into the user's hand.
About Suisin
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
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.
No left-handed knives are available for this size.
Country of Origin: Japan
Specifications
| Style | Deba |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | SANDVIK19C27 |
| Classification | Honyaki |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Japanese Yew Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 61 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- 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.
For more information, please check our page on sharpening tips.