Masakami Jou Saku Japanese 165mm Deba Kitchen Knife - Vintage Restored

This beautifully restored Deba has many years of life remaining. It has been fully reground, polished and shows a lovely kasumi finish on the bevel and has been sharpened, fully ready for use.
This large Deba is perfect for larger fish butchery and poultry butchery. The steel is extremely easy to sharpen and feels like Shirogami #2 (also known as White Steel No. 2, a high-carbon Japanese steel made by Hitachi, known for its purity, sharpness, and ease of sharpening). The custom handle is octagonal ebony with marble buffalo horn ferrule. The knife has a 165mm cutting edge and 305mm overall length.

History:

堀正上作 (Masakami Jou Saku)
The Japanese Deba knife (出刃包丁, deba bōchō) is a traditional Japanese kitchen knife primarily used for butchering fish, although it's also suitable for cutting meat and poultry with small bones.

Key Characteristics:

• Blade Shape: Thick, broad blade with a pointed tip. The heel of the blade is very sturdy, ideal for cutting through fish heads and small bones, while the tip is precise enough for filleting.

• Blade Thickness: Much thicker and heavier than most Japanese knives, giving it the power needed for heavier cuts.

• Single Bevel: Traditionally, Deba knives are single-beveled (usually for right-handed users), meaning one side is flat while the other is ground. This allows for more precise and cleaner cuts, especially when filleting fish.

Primary Uses:

• Breaking down whole fish (cutting through heads, bones, and filleting)

• Chopping meat and poultry (small bones only—it's not meant for hacking through large bones like a cleaver)