On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
At CKTG, we love finding something new and original, whether it is a new maker or technique, a different use of materials, or an aesthetic process. Enter the Ishikawa White #2 Thin Deba 185mm!
This is a unique knife in several ways, none more so than the method by which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is very unusual in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself. The blade sports a core of White #2 steel which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style.
The Ishikawa White #2 Thin Deba is also different in that it lacks one of the characteristics of most debas: a very thick spine. This is a relatively thin knife in deba parlance, and as such presents a very different feel to the user. It is much more versatile when using it for purposes other than prepping fish. But it is still a single bevel, so it has to be used and maintained with care.
This unusual knife could best be described as a hybrid of a deba and single-sided gyuto. It certainly is a fun knife to use and one that will surprise with its many abilities.Blacksmith: Ishikawa
Location: Kami, Japan
Type: Thin Deba
Construction: Hammer Forged, San Mai
Core Steel: White #2
Black Kurouchi
Edge: Asymmetric Right Handed (See Choil Photo)
Handle: Custom Uruchi Black Octagonal
Weight: 6.1oz / 174g
Blade Length: 175 mm
Overall Length: 301 mm
Spine Thickness at Heel: 5.5 mm
Height: 56.3 mm
This is a unique knife in several ways, none more so than the method by which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is very unusual in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself. The blade sports a core of White #2 steel which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style.
The Ishikawa White #2 Thin Deba is also different in that it lacks one of the characteristics of most debas: a very thick spine. This is a relatively thin knife in deba parlance, and as such presents a very different feel to the user. It is much more versatile when using it for purposes other than prepping fish. But it is still a single bevel, so it has to be used and maintained with care.
This unusual knife could best be described as a hybrid of a deba and single-sided gyuto. It certainly is a fun knife to use and one that will surprise with its many abilities.
Product Reviews
Work of Art, September 19, 2020Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
