Shigemitsu Hamono Kurouchi Deba Knife

The Deba is a traditional Japanese knife specifically designed for butchering whole fish. Its thick, heavy spine and single-purpose geometry allow you to fillet fish and cut through small bones with precision and control.

Yes, while it excels at fish, the balanced geometry makes it capable of handling poultry and meats with small bones. However, it is not intended for chopping large bones or frozen foods, which could damage the high-carbon steel edge.

The Kurouchi finish is the rustic, dark layer left on the blade after forging. Beyond its traditional aesthetic, this finish helps prevent food from sticking to the side of the blade while you work.

High-carbon steel is prone to 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. The included sharpening stone is perfect for routine touch-ups to keep the edge performing at its best.

No, this knife is not dishwasher safe. The high-carbon steel blade will rust, and the natural magnolia wood handle can crack or warp under the high heat and moisture of a dishwasher cycle.

Because each knife is hand-forged by third-generation blacksmiths, there will be slight variations in the finish and character of the steel. These unique marks are a hallmark of authentic, artisanal craftsmanship.