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A traditional Japanese Hidetsune knife!
13.5cm San Maï blade: superimposed 3 layers of steel
Japanese Aogami #2 steel core with approx. 1.2% carbon content
Rockwell hardness: 62 HRC - Excellent edge retention
Forged finish - Flat cut seam
Octagonal handle in smoked oak wood
Hand-forged in Japan by Hidetsune
High carbon content: careful maintenance required
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This Hidetsune 13.5cm deba knife is a unique model combining technical rigor and respect for Japanese cutlery tradition.
The blade is designed according to the San Maï structure, a typically Japanese design that consists of three superimposed layers of steel. The core of the blade is hard and sharp, then surrounded by a softer layer of steel folded on either side to absorb shock and preserve the blade's integrity. This handcrafted Japanese deba knife is therefore robust, precise and durable.
The heart of the blade is made of Aogami #2 steel(also known as Blue Paper Steel #2), a Japanese alloy much appreciated by craftsmen for its cutting qualities. Containing a high level of carbon (approx. 1.2%), this steel enables the blade to reach a hardness of 62 HRC. You benefit from excellent edge retention and high cutting performance, even for the most technical cuts. The grind is a flat grind, giving you great stability while cutting.
The surface of the blade is finished in the rough forging style typical of Hidetsune knives. This finish doesn't just look authentic: it calls to mind that each blade is hand-worked, with the forge marks visible like workshop signatures. It adds character to your knife, while slightly limiting the adherence of certain foods.
The handle is made from smoked oak wood, a dense, resistant species that gives the knife durability and aesthetic appeal. Its dark color is obtained by smoking, creating an elegant contrast with the clear steel of the raw blade. Smoked oak is ideal for everyday use, as it resists humidity and develops a beautiful patina over time.
The wood is carved in the octagonal shape typical of Japanese knives. This shape guarantees a comfortable, ambidextrous and well-balanced grip, whatever the position or intensity of the gesture. You can handle your handcrafted deba Japanese knife with precision, whether you're right- or left-handed.
Finally, wood paste has been inserted at the junction between handle and blade. This prevents liquids or food residues from seeping into the interstices. Hygiene is thus enhanced, and the knife's longevity preserved.
This knife is forged from carbon-enriched Aogami #2 steel, and is therefore sensitive to humidity. It should be washed only by hand, with a soft sponge and non-abrasive soap. Once cleaned, wipe the knife with a dry cloth. Never leave it to soak, and avoid prolonged contact with acidic foods. The dishwasher is strictly forbidden. To preserve sharpness, regular sharpening on a Japanese stone is recommended.
The Hidetsune forge has been operating for several generations in the Tosa region of Japan. The workshop is run by several generations of passionate craftsmen, and this deba knife was forged by the 3rd generation. The Hidetsune forge is renowned for its precise workmanship: each knife is carefully crafted, with no compromise on material quality or finish. This deba knife is aimed at demanding cooks looking for a powerful, well-balanced knife faithful to tradition.
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