Aritsugu Deba 135mm White II Steel blade Knife with Ho wood cover.
Aritsugu:
400 year old family business creating the finest quality knives and cooking utensils. Since 1560, 18 genearations of the Aritsugu family has continued to pass along the forging techniques preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara.
Blade length is 51､71/4 inch (135mm). The handle length is 4 3/4 inch (122mm) The total length of the knife is 10 3/4 inch(275mm) The knife weight is 6.6oz. The spine width of thickest part; 1/4 inch(7mm)
This knife is a good size for a small size job to medium size job. This knife is designed for fillet fish, or taking off meat from the bone, or cutting Lobster or crab leg, or working on something little bit bony stuffs, because Deba knife has the way thicker blade than regular knives.
Handle: Magnolia with a Water Buffalo horn bolster. The knife wood cover is also made of Magnolia with a pin stopper. The blade is made out of white II Steel which is pure high carbon steel. It is very hard steel and retains sharp edge very long. It is Kasumi style blade which is harder steel on the blade edge, and entire flat concave back side, and soft iron on the front bevel side. Those different hardness iron and steel combinations make easier to sharpen knife, and make the knife stronger, and make it easier on the processes of knife making.
Aritsugu:
400 year old family business creating the finest quality knives and cooking utensils. Since 1560, 18 genearations of the Aritsugu family has continued to pass along the forging techniques preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara.
Blade length is 51､71/4 inch (135mm). The handle length is 4 3/4 inch (122mm) The total length of the knife is 10 3/4 inch(275mm) The knife weight is 6.6oz. The spine width of thickest part; 1/4 inch(7mm)
This knife is a good size for a small size job to medium size job. This knife is designed for fillet fish, or taking off meat from the bone, or cutting Lobster or crab leg, or working on something little bit bony stuffs, because Deba knife has the way thicker blade than regular knives.
Handle: Magnolia with a Water Buffalo horn bolster. The knife wood cover is also made of Magnolia with a pin stopper. The blade is made out of white II Steel which is pure high carbon steel. It is very hard steel and retains sharp edge very long. It is Kasumi style blade which is harder steel on the blade edge, and entire flat concave back side, and soft iron on the front bevel side. Those different hardness iron and steel combinations make easier to sharpen knife, and make the knife stronger, and make it easier on the processes of knife making.