Deba knife, Shirogami 2, polished finish - Hatsukokoro Shirasagi

Some more premium Sanjo knives with a classic look and excellent blade detailing. This range is made for Hatsukokoro by a selected master Craftsman. This time by Tamura Toora of Myojin Hamono, and boy has he done a good job.

SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. 

FINISH: Polished, or Migaki

HANDLE: Octagonal wenge handle with black buffalo horn ferule

SIZE: 150mm, 165mm and 180mm

MAKER: Hatsukokoro

RANGE: Shirasagi