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Japanese tradition in the art of preparing fish!
18 cm blade with San Mai construction: three layers of steel stacked together
Shirogami #2 steel core with approximately 1.2% carbon content
Hardness 61 HRC: long-lasting, precise edge
Asymmetrical grind: knife for right-handed users
Magnolia handle with black buffalo horn bolster
Handcrafted in Japan by Tsunehisa Cutlery
Carbon-enriched knife: requires careful maintenance
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The Tsunehisa WS2 Japanese deba knife is a traditional model designed for precise fish preparation. Its thick 18-cm blade is ideal for filleting, cutting off heads, or removing small bones while maintaining excellent control over your movements. A true icon of Japanese cuisine, the deba is particularly prized by lovers of fish and seafood.
Crafted in Japan by Tsunehisa Knives, this handcrafted deba knife showcases traditional Japanese craftsmanship. Each piece is meticulously crafted, with natural materials and carbon steel playing an essential role. It is designed for enthusiasts seeking an authentic, high-performance knife for their culinary preparations.
The 18-cm blade features a San Mai structure composed of three layers of steel stacked on top of one another. This traditional process protects the blade’s core while providing greater overall balance. It combines the hardness of the core with more flexible outer layers that contribute to the blade’s durability.
The core is forged from Shirogami #2 steel, also known as White Steel #2. This Japanese steel contains approximately 1.2% carbon, a composition that facilitates the creation of a particularly fine edge. After heat treatment, it reaches a hardness of approximately 61 HRC, offering excellent cutting performance and good edge retention over repeated use.
This Tsunehisa Japanese deba knife features an asymmetrical grind designed for right-handed users. This traditional geometry allows for very precise cuts and makes preparing fish particularly easy. However, it requires a specific technique and is not suitable for left-handed users.
The handle is made of magnolia wood, a species widely used in Japanese cutlery for its lightness—which balances the weight of the blade—and its pleasant feel. Its natural grain varies slightly from one knife to another, making each piece unique.
The black buffalo horn bolster harmoniously completes the design. As with the wood, the natural shades and patterns of this material may vary from one knife to another. The combination of magnolia wood and buffalo horn lends a great deal of authenticity to this handcrafted Japanese knife.
Its oval shape provides a natural and comfortable grip. It allows for good control of the blade during the technical steps involved in preparing fish.
Since the Shirogami #2 core is high in carbon, this handcrafted deba knife requires some special care. Wash it only by hand with a soft sponge and a mild detergent, then dry it immediately after use. It should never be placed in the dishwasher or left soaking in the sink.
Over time, a slight patina may develop on the carbon steel portion. This natural phenomenon does not affect the knife’s performance. To maintain an excellent edge, sharpen it regularly using a suitable water stone.
Tsunehisa cutlery carries on Japanese craftsmanship by offering handcrafted knives made from high-performance steels and traditional materials. Each model is crafted with meticulous attention to detail to provide cutting tools appreciated by enthusiasts and professionals alike.
Discover our complete selection of Japanese deba knives on Knifeleader.eu!
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