Shigemitsu Hamono Kurouchi Deba Knife

This knife is designed for breaking down whole fish. Its thick spine provides the necessary weight and control to cut through fish heads and bones, while the sharp edge allows for precise filleting.

Shirogami No.1 steel is reactive, meaning it will rust if left wet. Always hand wash and dry the blade immediately after use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

Yes, the sturdy construction makes it quite versatile. It is excellent for processing poultry and meats with small bones, though it should not be used on large, dense bones or frozen foods, which could chip the edge.

The Kurouchi finish is the dark, rustic layer left on the blade after forging. Beyond its traditional aesthetic, it acts as a protective barrier that helps reduce oxidation on the high-carbon steel.

The magnolia wood handle is traditional and lightweight, offering a comfortable, secure grip. It is naturally water-resistant, but you should avoid soaking it in water to prevent the wood from swelling or cracking over time.

Because it includes a natural Amakusa sharpening stone, it is intended to be maintained with traditional whetstone sharpening. This allows you to preserve the specific geometry of the blade and keep the edge performing at its peak.