Hatsukokoro Kumokage Bonito Knife 240mm
R2,200.00
Hatsukokoro
Hatsukokoro works with a wide variety of artisans outside Osaka, Japan, from blacksmiths, Handle makers, and Master knife sharpeners.
Aogami 2/Iron Clad
The knife is made from Aogami 2/Blue Carbon 2 Steel cladded in Soft Iron. Aogami 2/Blue 2 carbon steel is known for its fantastic edge retention and sharpness. The knife’s entire blade face and edge are reactive steel, and extra care and maintenance is critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
Out of stock
Deba
Deba Knife (出刃包丁 – pronounced: Deba Bōchō) literally translated from Japanese means ‘pointed carving knife’. The Deba is not a carving knife though but rather a ‘carver’ of fish and mainly applied to breaking down whole fish.
The Deba Knife is traditionally used for cleaning, filleting and beheading whole fish but the sturdy blade and heavier weight allows it to break down other meats and poultries with small bones but is not suited for cutting through thick bones. Like with most Traditional Japanese knives the Deba is best designed for a single or specific purpose, fish filleting.
The Deba knife is a heavy, robust knife featuring a thick, wide blade with a pointed tip. The thick blade and heavyweight on the heel allow for heavier duty work while the middle of the blade creates clean cuts. The pointed tip is used for precision work and helps you to feel the bones of the fish when filleting. The Deba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.
Best for: Fish
Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases
| Blade Length |
240mm |
|---|---|
| Knife Total Length |
390mm |
| Weight |
197g |
| Blade Height |
35mm |
| Edge |
50/50 |
| Handle |
Walnut with buffalo horn ferrule |
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