Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture, since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line, which features Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint.
The deba is one of the three iconic patterns of the traditional Japanese kitchen - a heavy, thick-spined knife designed to remove fish heads, separate fillets, and handle the sustained work that lighter knives cannot manage. With a 165mm blade length and a 7mm spine, this deba has real authority. The kurouchi finish protects the iron cladding. It's not for bones in the western sense - but for fish work, it is exceptional.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 10.6 oz (300 g)
Blade Length: 165 mm
Total Length: 313 mm
Spine Thickness at Heel: 7 mm
Blade Height: 60 mm
The deba is one of the three iconic patterns of the traditional Japanese kitchen - a heavy, thick-spined knife designed to remove fish heads, separate fillets, and handle the sustained work that lighter knives cannot manage. With a 165mm blade length and a 7mm spine, this deba has real authority. The kurouchi finish protects the iron cladding. It's not for bones in the western sense - but for fish work, it is exceptional.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
