You can cut a fish and chicken easily.
This is a Deba knife. It is made not only stainless steels and ceramics, but also Aoko (blue steel #2).The knives are made of Japanese swords technique for a long time, then they feature toughs and sharpness. Deba is indispensable for cleaning fish. It is used to cut through hard bones and also to filet the fish.Thus, it is constructed with a thick spine while the tip is thin with an extremely sharp edge.
|Content||One knife, sharpening manual paper * not included Saya case (scabbard)|
|Use||Fish and chicken|
|Blade material||Blue steel (Aoko #2)|
|Bolster material||Black water buffalo-horn bolster|
|Total length||Approx 370 mm (14.56")|
|Blade length||Approx 210 mm (8.26")|
|Blade width||Approx 60 mm (2.36")|
|Black thickness||Approx 8 mm (0.31")|
|Weight||Approx 450 g (15.87 oz)|
(Hardness Rockwell C scale)
How about having your name engraved on the blade?
It is a free service. You can choose your name or something else you would like written on your Japanese knife. Please refer to #2 photo on the top page.You can have it done in English, Kanji or Katakana.The clients who ordered it were all very satisfied. Choosing to have your name engraved on a Japanese speciality knife would make it a quite unique.How about sending it as a wedding gift, birthday gift or when congratulating the opening of a new business?
This is ARITSUGU made of the best steel and by artisans with their high technique. It has been inherited technique making Japanese sword since 1560, and it is a top position as the knife maker in Japan even now. Their swords had very sharp edged, so they dedicated them to Japanese emperor. The steel are so sharpness and tough at the tip of a knife, but the stainless steels and ceramics aren't. When the chefs use ARITSUGU, they can cut any ingredients to bring out the flavor and they also have their imaginations and widen their idea more.That is the reason why the first-class chefs around the world love ARITSUGU. Of course you can use it as a household kitchen knife.
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