Blacksmith's Deba Knife Large size Left-handed, blade length 16.8 cm

For right-handed people (normal size, blade length 15 cm) https://jp.pinkoi.com/product/WtJawFRJ For left-handed people (normal size, blade length 15 cm) https://jp.pinkoi.com/product/N4WbSRHV * All the photos on this page are for right-handed people (normal size, blade length 15 cm). The blade is 1.5 cm longer than this, and it is a large size. Also, because it is for left-handed people, the direction of the blade is reversed. For left-handed deba knives, a custom size with a longer blade length than usual. We have 1 item in stock. The following is an introduction to Deba Knife. (Specifications such as size are the work of this page) As the name suggests, this is the third kitchen knife that you can find at home. 1st: Cultural knife → Main kitchen knife 2nd: Knife that wants to peel → 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. Some people realized the "difference in kitchen knives" through these materials and tools that started from manufacturing, and I reconsidered "Knife knives that I want to use at home" with Mr. Shimada of the craftsman Shimada Knife Mfg. Co., Ltd. .. That's why I came up with this Deba knife. At first glance, it may seem like 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. Due to its weight, it can also be used for shredding cabbage. 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, but this page is for left-handed people. 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 Kitchen knife Single-edged Pattern: Keyaki / Copper 【size】 Overall length: 31 cm Blade length: 16.8 cm 【box】 Comes in a special box.