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Choose a Japanese deba knife for your kitchen!
Blade in San Maï structure: superposition of 3 layers of steel
Core made of 1.2% carbon-enriched Japanese Shirogami #2 steel
61HRC Rockwell: excellent edge retention - High performance
Soft iron top layer - Kasumi polished blade surface
White buffalo horn bolster and magnolia wood handle
Octagonal cut for ergonomic grip
Handcrafted in Sakai and sharpened by Ajioka-san
Carbon blade: requires careful maintenance
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Discover this traditional deba knife hand-forged in Japan's prestigious Sakai region! This 15 cm Nakamura Kaishin Saku WS2 deba knife, crafted by expert artisans and carefully sharpened by master Ajioka-san, embodies the perfect blend of ancestral know-how and modern performance. It will accompany you with precision in all your fish preparations.
The blade adopts the ancestral San Maï three-layer technique: a rigid steel core is forged and then covered with a softer, folded-over layer of steel. This method balances the blade's hardness and protects its core.
The blade of your Japanese kitchen knife has a core of Shirogami#2 steel (also known as White Paper Steel 2), enriched with 1.2% carbon. This gives it a high hardness of 61HRC on the Rockwell scale, guaranteeing long-lasting edge retention and precise cutting.
Then, the soft-iron casing ensures controlled flexibility for impact resistance and longevity. The blade receives a refined Kasumi polished finish, accompanied by hand-engraved kanjis, signalling its handcrafted authenticity.
Your handcrafted Japanese knife benefits from the asymmetrical cutting edge typical of Japanese deba knives. This bevelled edge is ideal for right-handed users, enabling them to make cuts in a single movement.
The handle is made of magnolia wood, appreciated for its strength, resistance to humidity and delicate, light-tone veining.
It is octagonal in shape, perfect for a stable, comfortable grip during prolonged use. The white buffalo horn bolster adds a unique, authentic visual touch.
Clean this carbon knife by hand only, with a soft sponge and a non-abrasive product. Dry immediately to avoid oxidation, then store in a dry place. Avoid the dishwasher and prolonged soaking in the sink. A natural patina may appear over time: this is a sign of use and in no way alters its performance. To preserve the edge, sharpen regularly with a Japanese stone.
Ajioka-san, based in Sakai, the historic capital of cutlery, is a traditional master sharpener with over fifty years' experience. His know-how is passed on to the next generation, with respect for the perfection of the cutting edge. Each blade he sharpens is calibrated to deliver a smooth, delicate and effortless cut. It's this level of expertise, combined with authentic Japanese forging, that gives your Nakamura Kaishin Saku WS2 deba knife its signature excellence!
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