Hideo Kitaoka works in Takefu Village, Echizen, where he specializes in producing high-quality traditional Japanese kitchen knives. The cutting edge of this deba is forged from Hitachi White Paper #1 steel, a high-carbon alloy that is genuinely hard without being as brittle as one might expect. The outer layers are formed of many-layered Damascus steel - called suminagashi in Japanese - hardened to 63-64 HRC. These knives are not stainless, so cleaning and drying after use deserves real attention.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow it to chop through fish bones with ease, while its ability to take an extremely sharp edge supports delicate work and the filleting of even the smallest fish. We highly recommend Kitaoka knives to anyone making traditional Japanese cuisine. This deba is finished with an octagonal handle made of sandalwood and black pakka wood.
What Customers Are Saying: One reviewer calls this deba sharp as a razor with a beautiful Damascus pattern, reporting it cuts through fish bone and lobster shell effortlessly. He does note some minor polishing flaws at the back of the knife and an uneven dark area near the ferrule, which kept his rating just short of perfect despite being otherwise very pleased with the knife.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 9.1 oz (258 g)
Blade Length: 165mm
Total Length: 303mm
Spine Thickness at Heel: 8mm
Blade Height: 49mm
Please Note: We only ship Kitaoka knives within the USA
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow it to chop through fish bones with ease, while its ability to take an extremely sharp edge supports delicate work and the filleting of even the smallest fish. We highly recommend Kitaoka knives to anyone making traditional Japanese cuisine. This deba is finished with an octagonal handle made of sandalwood and black pakka wood.
What Customers Are Saying: One reviewer calls this deba sharp as a razor with a beautiful Damascus pattern, reporting it cuts through fish bone and lobster shell effortlessly. He does note some minor polishing flaws at the back of the knife and an uneven dark area near the ferrule, which kept his rating just short of perfect despite being otherwise very pleased with the knife.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Solid Sharp DebaPosted By: AL
5 people found this review helpful
Sharp as a razor. The damascus pattern is beautiful! Cutting through the flash, fish bone and lobster shell effortlessly!!! It's only good because there are some flaws on the polishing, at the back of knife and a black uneven area close to the ferrule.
5 people found this review helpful
Sharp as a razor. The damascus pattern is beautiful! Cutting through the flash, fish bone and lobster shell effortlessly!!! It's only good because there are some flaws on the polishing, at the back of knife and a black uneven area close to the ferrule.
