Tojiro Hammered Kurouchi Deba 165mm
Original price was: R2,850.00.R2,280.00Current price is: R2,280.00.
Tojiro
Tojiro is one of the few manufacturers in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after-sale service. As a result, they can deliver high quality because they are committed to being directly involved in every aspect of making their knives.
Shirogami 2/Iron Clad
The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are 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.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
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.
In 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
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