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A top-of-the-range Japanese knife for demanding cuts!
18cm San Maï structure blade: 3 superimposed layers of steel
Japanese Aogami #2 steel core (≃ 1.2% carbon)
Hardness: 62 HRC Rockwell - Long-lasting cutting edge
Forged surface finish - Flat seam
Octagonal smoked oak handle
Handcrafted in Japan by the Hidetsune forge
Carbon-enriched knife: requires careful maintenance
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The Hidetsune 18cm deba knife is a model designed for cooks seeking power, precision and authenticity. Each knife is forged in Japan by Hidetsune, a family-run forge rooted in the Tosa tradition. Hand-crafted, this top-of-the-range Japanese knife embodies rigorous craftsmanship handed down through generations.
The blade is made using San Maï construction, an emblematic Japanese cutlery technique. This consists of surrounding a hard central core with a layer of softer steel folded on either side of the core. This combines exceptional sharpness with good shock absorption when cutting.
The blade core is made from Aogami #2 steel, a Japanese alloy enriched with around 1.2% carbon. This steel is highly prized for its ability to produce a clean, long-lasting cut. Thanks to its hardness of 62 HRC on the Rockwell scale, this deba Japanese craft knife keeps its edge longer and requires less frequent sharpening. Theflat grind enhances cutting stability, even when working for long periods on firm-fleshed fish.
The rough forged finish, visible on the surface, gives each blade a unique appearance and a strong authentic character. The blade deliberately retains traces of hammering, proof of manual shaping, while slightly limiting food adherence.
The handle is made from smoked oak, a Japanese species chosen for its strength and elegance. The wood's smoking gives it a deep, dark hue that contrasts beautifully with the raw metal of the blade. This handle is designed to last, even in humid environments.
The smoked oak wood is cut into an octagonal shape, typical of traditional Japanese knives. This shape guarantees a balanced grip, suitable for both left- and right-handed cooks. The octagonal shape also ensures good control, even for the powerful cuts required when working with fish with a deba.
Wood pulp is inserted between the handle and the blade to ensure a watertight seal. This prevents the ingress of water or bits of food, prolonging the life of this top-of-the-range Japanese knife.
This knife is forged from Aogami #2 steel. Enriched with carbon, it requires special care. Hand-wash only, with a soft sponge and non-abrasive soap. Dry immediately with a clean, dry cloth. Never leave the knife to soak in the sink, and the dishwasher is forbidden. Sharpening with a water stone is recommended to preserve its performance.
The Hidetsune forge is located in the Tosa region of southern Japan. For several generations, it has been making handcrafted knives using traditional Japanese techniques. Now in its third generation, the Hidetsune forge perpetuates a meticulous and sincere craft, where each knife is the result of manual effort and high standards.
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