Blacksmith's Deba knife

The third knife, following the Knife Knife (Petty Knife) and the Cultural Knife (Santoku Knife), was completed by a craftsman of Yamagata Uchihamono. As the name suggests, this is the third kitchen knife that you can find at home. 1st: Cultural knife https://jp.pinkoi.com/product/b7HtsPGd Main kitchen knife 2nd: Knife that wants https://jp.pinkoi.com/product/37rFzXsG For peeling fruits and vegetables, cheese and fruits The third one is this Deba knife. When you hear Deba knives, you have a strong image of "handling fish" knives, but that's not all. Introducing the process of making a Deba knife. The kitchen knives that I want to make first are very popular, and I also want cultural knives! A cultural knife made in response to many voices. The reason for its popularity is its appearance. Even the blades that leave dents and the patterns that are usually outsourced are all handmade by craftsmen. There is a unique atmosphere that cannot be tied up in either Japanese or Western style. And the difference from the blade that you can see by using it. Many people were able to get two of them because they felt the comfort and sharpness they had in their hands. This Deba knife was reconsidered together with Mr. Shimada of the craftsman Shimada Knife Mfg. Co., Ltd. People tend to think of it as a kitchen knife for professionals, but if you have a cultural knife and a small kitchen knife, I would like to recommend it next. The characteristics of Deba knives are that they are "thick and heavy" and "single-edged". "Thick and heavy blade" It is mainly used when handling fish. The blade is thick and heavy so that the blade will not be chipped. This work is also more than enough when you drop the fish. I would like you to use it as much as when you handle fish when you cut hard things. There are some ingredients such as corn, pumpkin, and chestnut that are not enough for cultural knives even in the kitchen at home. By using a kitchen knife suitable for the ingredients, you can use it for a long time without damaging the blade. Perhaps because of the weight, the shredded cabbage was cut into thin pieces and beautifully. I would be happy if you could try various things, not just fish. "Single-edged" Please see the 4th and 5th photos. The 4th sheet is called single-edged and the 5th sheet is called double-edged. It's easy to see from the bottom, but the shape of the blade is different. Cultural knives and knives that want to have double-edged knives are the same as general knives. Cook knives such as Japanese knives are single-edged, but Deba knives are also made with single-edged knives. The single-edged blade is basically for right-handed people. For left-handed people (price is different) https://jp.pinkoi.com/product/N4WbSRHV I don't think many people have a Deba knife, but it can be used not only for handling fish but also for hard vegetables and ingredients. The part of the handle is characteristic. The zelkova tree is wrapped with copper to finish it. Most of these parts are made of plastic, but I asked for it and repeated trial production to finish it in this shape. From here, we will introduce the blades of blades. Mass-produced knives are called blades. It is a mass production method that can reduce costs by making kitchen knives that have been punched out with a mold. On the other hand, knives are the work of so-called blacksmiths, and they are knives that are formed by punching and forging steel one by one. Originally, it is the same as the manufacturing method for making farm tools and armor (Japanese swords), and Yamagata has a history of 650 years. Steel is forge welded, heated to a high temperature, beaten, and forged. Even at room temperature, it is beaten, forged, and sharpened to make a blade. Check it many times, remove the distortion, and repeat the sharpening to complete. Care is not much different from a regular kitchen knife. If you wipe off the water after washing, no special care is required. If it gets rusty, use a commercially available rust remover. Above all, the eraser type rust remover is recommended because it is easy to use and there is less concern about damaging the blade. Regarding sharpening, of course, you can sharpen it at your local sharpening service, but if you contact us, you can re-sharpen it at Shimada Knife Mfg. Co., Ltd. Please feel free to contact us as we only accept round-trip shipping and actual costs. 【material】 Blade: Steel (Aogami No. 2), ultra-mild steel Pattern: Keyaki (wood), copper Kitchen knife Single-edged 【size】 Overall length: 29.5cm Blade length: 15cm 【box】 Comes in a special box. [Individual differences] -Since the pattern of the wood is made of solid natural wood, the grain and color depth are different one by one.