Blue Steel Hongasumi Deba Knife 240mm
Blue Steel #2 Hongasumi Deba Knife
Blue Steel #2 Hongasumi Deba Knife
Blue Steel #2 Hongasumi Deba Knife
Blue Steel #2 Hongasumi Deba Knife
Blue Steel #2 Hongasumi Deba Knife
Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel Hongasumi Deba Knife 240mm
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife
  • Load image into Gallery viewer, Blue Steel #2 Hongasumi Deba Knife

Blue Steel #2 Hongasumi Deba Knife

Regular price
$231.72
Sale price
$231.72
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Purchase This Product

Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

Gift Wrapping

Features

  • Blade: Blue Steel No.2; Popular steel among professional chefs who want to use a better knives.
  • Hongasumi: Forge Welding; Result in good quality of strength and edge retention of the blade.

Comparison of Carbon Steels : Blue Steel #2



Stays strong and durable, with a cut that feels smooth!

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1d8-135 135 270 200
1d8-165 165 310 265
1d8-180 180 330 340
1d8-195 195 355 415
1d8-210 210 370 480
1d8-150 150 290 240
1d8-225 225 390 500
1d8-240 240 410 625
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #2 Magnolia Round Handle with Buffalo horn bolster

Deba

Deba knives are often used to fillet fish. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professionals use a 210 mm type to cut Sea Bream and Yellow tail and a 150 mm type to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.

Blue Steel #2

Carbon Steel

Blue Steel #2 contains a small amount of Tungsten, improving hardness and Chromium, improving toughness. This results in a steel that has higher overall edge retention and hardness in comparison to the White Steels.



*NOTE: The Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use.

Magnolia Round Handle with Buffalo horn bolster

Handle

Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional round style to not only look beautiful, but also feel comfortable in the hand.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide