Hideo Kitaoka hails from Takefu Village in Fukui Prefecture, where he specializes in the production of high-quality kitchen knives. As with the rest of this collection, the cutting edge 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. This deba has a blade length of 183mm, suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave backside, weighs just over 11 ounces - normal heft for a deba - and carries a forward balance point. The very thick spine, over 8mm, tapers gradually to a beautiful primary bevel. The handle is sandalwood with a black pakka wood ferrule.
What Customers Are Saying: One reviewer describes it as a good, heavy knife that was not especially sharp straight out of the box, but once properly sharpened, holds its edge really well - he reports it does the job well and looks good doing it.
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.
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. This deba has a blade length of 183mm, suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave backside, weighs just over 11 ounces - normal heft for a deba - and carries a forward balance point. The very thick spine, over 8mm, tapers gradually to a beautiful primary bevel. The handle is sandalwood with a black pakka wood ferrule.
What Customers Are Saying: One reviewer describes it as a good, heavy knife that was not especially sharp straight out of the box, but once properly sharpened, holds its edge really well - he reports it does the job well and looks good doing it.
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: 11.3 oz (322 g)
- Blade Length: 185mm
- Total Length: 330mm
- Spine Thickness at Heel: 8mm
- Blade Height: 54mm
- Please Note: We only ship Kitaoka knives within the USA
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