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Discover the Japanese precision of this deba knife!
21 cm San Maïblade: 3 superimposed layers of steel
Shirogami#2 steel core enriched with 1.2% carbon
Hardness 61HRC on the Rockwell scale: excellent edge retention
Beveled edge and polished finish: elegance and precision
Magnolia woodhandle - Black buffalo horn bolster
Oval shape for ergonomic grip
Handcrafted in Tosa by Tsunehisa Cutlery
Carbon knife: requires meticulous maintenance
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The blade of the Tsunehisa 21cm deba knife follows in the tradition of Japanese fish-cutting blades. Its San Maï structure combines three layers of steel: a central core of rigid steel, enveloped by two layers of softer steel that protect the blade while ensuring optimum hardness.
For this Japanese kitchen knife, the core in Shirogami #2 steel (also known as White Paper Steel #2) contains around 1.2% carbon, a high level that gives the blade a high hardness of 61HRC on the Rockwell scale. This composition produces an extremely fine, sharp edge, capable of very precise cuts, while remaining easy to resharpen with a stone. This steel is prized by Japanese blacksmiths for its purity and fine grain.
The blade features an asymmetrical cutting edge (beveled on one side only), characteristic of Japanese kitchen knives dedicated to cutting fish. This bevel enables clean cuts without tearing delicate flesh. It features a polished finish that accentuates the aesthetics of the steel, giving it a refined finish.
The handle of your Tsunehisa knife is made from magnolia wood, a material highly appreciated in Japanese cutlery for its lightness, softness to the touch and natural resistance to moisture. Magnolia is not very dense and absorbs little water, making it more hygienic and suitable for intensive use in the kitchen.
Its oval shape offers natural ergonomics for both right- and left-handed users, enabling fine control of the blade, especially when making long or precise cuts!
The black buffalo horn bolster provides a solid, aesthetic transition between the handle and the blade of your handcrafted Japanese knife. It reinforces the durability of the whole by stabilizing the junction. Wood paste prevents moisture infiltration between blade and handle.
To care for your Japanese fish knife, wash by hand only, then dry immediately. It's important not to soak it in the sink or put it through the dishwasher. Keep it in a dry place.
Tsunehisa Cutlery is located in Tosa, Kōchi Prefecture. The workshop produces Japanese kitchen knives combining traditional methods and modern techniques. Tsunehisa collaborates with local craftsmen to create blades that are high-performance, balanced and affordable. These Japanese blacksmiths have inherited their skills from the craftsmen of yesteryear who made Japan's famous katanas.
Discover the rest of our Tsunehisa WS2 Japanese knives on Knifeleader.eu!
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