Mikazuki - Shirogami / White Steel #2 Deba Knife 195mm for right hander

Specifications:
Knife Type: Deba
Steel Type: Shirogami No2 carbon steel core + soft iron steel clad Kasumi finish
Blade Hardness: HRC 62
Blade Type: Single Bevel for right hander
Blade Length: 195mm
Full Length: 355mm
Blade Height (Heel): 59mm
Spine Thickness(Heel): 8.7mm
Handle: Oval shaped magnolia wood with black buffalo horn bolster
Weight: 410g

Saya (sheath) for this Deba Knife 195mm

Type of knife:
Deba Knife is a traditional Japanese single beevel Knife. It is used for filleting fish. Also it can be used for butchering meat and poultry too. Because the blade is thick and heavy,  It could be good for cutting through fish bones, chicken bones, crab or other seafood. Deba Knives range from 100mm to 240mm in length of the blade and different lengths offer different benefits. Generally blade length between 150mm and 195mm is  popular. Since it has single bevel, there are different shape for right hander and left hander.

About Mikazuki brand:
Mikazuki is our house brand. We select high quality products from one of the top knife makers in Sakai, Japan. This brand represents exceptional value for money with great finished products.

About steel type:
White Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is standard and most commonly used for Japanese style knives such as Sashimi and Deba knife for long time. White Steel No.2  gives a very sharp edge and has very good edge retention. It is also very easy to re-sharpen. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. Recommended for first time of Japanese style high carbon steel  knife users.
 
Use and Care
- This is a single bevel knife (one sided edge) for right handed users only.
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade. This knife should NEVER be sharpened on a honing steel.
- Do not use a dishwasher to clean your knife.
- Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rusting.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.