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Hatsukokoro Shirasagi Blue 2 Deba 150mm

$214.00 USD

Specifications

Style: Deba
Blade Length: 155mm
Overall Length: 300mm
Weight: 251g
Blade Height @ Heel: 48mm
Bevel: Single Bevel
Spine Thickness @ Heel: 6mm
Spine Thickness @ Mid: 5mm
Blade Material: Blue 2 Core, Tsuchime Soft Iron Clad
HRC: ~62
Handle: Octagon Wenge W/Black Horn

 

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Blade Type

The Deba knife, deeply rooted in Japanese culinary tradition, is a robust, single-bevel knife (sometimes double) primarily designed for fileting fish. Its thick, heavy blade effortlessly glides through fish bones and joints, while preserving delicate flesh. Ideal for seafood preparation, the Deba is a staple in Japanese kitchens for its precision and strength.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Hatsukokoro

Hatsukokoro is a brand comprised of knives from some of the best artisans in Japan. Think Yoshikane, Myojin, Yauji, and many more. The creative force behind the Hatsukokoro brand is clearly doing something right turning out outstanding quality and incredible designs with thick spine tapers, unique tsuchime and damascus patterns, with the use of cutting edge (no pun intended) materials. An instantly popular brand, and with very good reason.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

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