Korin Ginsan-ko Deba

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$442.00
SKU: HKR-G3DE-180
$442.00
About Korin Ginsanko 
The Korin Ginsanko series is a great stain-resistant series that provides the feel and sharpness of a high carbon steel knife. Very well suited for chefs that deal with high volume as well as chefs in very humid climates. Each knife is fitted with a Octagonal Yew handle to provide comfort and quality. Every knife in this series is provided by Suisin and each knife is hand crafted in Sakai, Japan.  
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.
Left-handed knives are not available for this line.

For Left-Handed Customer
  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance servicefor all traditional Japanese knives!
  • The initial blade serves as a sharpening guide in the future.Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

- As seen on Edible Brooklyn, November 2013

- As seen on The Kitchn, May 2013

- As seen on Details, April 2013

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