Masamoto Hongasumi Gyokuhaku Steel Deba Knife 21cm

Description

The Masamoto Hongasumi Gyokuhaku Steel Deba Knife 21cm is a premium Japanese kitchen knife designed for precision and durability. Crafted using high-quality Shirogami Carbon Steel #2 combined with soft steel, this knife offers exceptional sharpness and reliability for various culinary tasks. Its 21cm blade length makes it ideal for filleting and cutting fish and meat with ease and accuracy.

This Deba knife stands out due to its traditional craftsmanship passed down through six generations of Masamoto Sohonten, a respected name in Japanese knife manufacturing. Its robust construction ensures long-lasting performance, while proper care and maintenance keep the blade in optimal condition. Whether you are a professional chef or a home cooking enthusiast, this knife enhances your kitchen experience significantly.

Details

• Product Material: Shirogami Carbon Steel #2 and Soft Steel

• Manufacturer: Masamoto Sohonten

• Made in: Japan

Features

• Crafted with high-grade Shirogami Carbon Steel #2 for superior sharpness and edge retention
• 21cm blade length suitable for filleting fish and precise meat cutting
• Traditional six-generation craftsmanship ensures premium quality and durability
• Soft steel core adds flexibility and toughness to the blade
• Ideal for professional chefs and serious home cooks

How to use

Use the Masamoto Hongasumi Gyokuhaku Steel Deba Knife primarily for cutting fish, meat, and other ingredients requiring precision. Avoid cutting frozen items to prevent damage to the blade. After each use, wash the knife thoroughly with warm water and mild detergent, then dry immediately with a cloth to prevent rusting. Sharpen the blade carefully when needed, avoiding excessive sharpening that can cause cracks or reduce sharpness.

Care instructions

To maintain the knife's performance, always hand wash with mild soap and warm water immediately after use and dry thoroughly to prevent rust. Avoid using abrasive cleaners or putting the knife in the dishwasher. Store in a dry place, preferably in a knife sheath or block to protect the blade. Refrain from cutting very hard or frozen foods to prevent chipping and excessive wear.