Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm

Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mmThe Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm is a single bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring stainless steel construction for fish butchery. Sharpened by Myojin Riki in Tosa, this blade features Ginsan Silver #3 stainless steel with a kasumi finish and nimai stainless clad construction. The 165mm edge length and thick spine measuring 6. 9mm at the heel provide the necessary weight and strength

Honing rod is not suitable for Japanese knives

this blade features SG2 powdered steel with a double bevel geometry and a mirror-polished Suminagashi Damascus finish

It erases tough spots

The steel is relatively hard to sharpen yet suits users familiar with high-carbon cutlery maintenance

3mm heel height and 2

Weighing between 120g and 145g

Steel: Inox Stainless Monosteel

Forged and sharpened by Nigara under the Hatsukokoro Yorokobi line

This Sakai Takayuki 240mm Gyuto features a VG10 stainless steel core with 33-layer hammered Damascus cladding and best fits first-timers or students seeking an easy-to-maintain Japanese chef's knife

The blade spine measures 1

Handle Design: K&S triple-metal-spacer ebony handle

Care Instructions