Masamoto Hongasumi Gyokuhaku Steel Deba Knife 13.5cm

The Masamoto Hongasumi Gyokuhaku Steel Deba Knife 13.5cm is a finely crafted Japanese kitchen knife designed for precise and efficient cutting. Made from high-quality Shirogami Carbon Steel #2 combined with soft steel, it offers exceptional sharpness and durability for both professional chefs and home cooks. Its sophisticated design not only enhances functionality but also adds elegance to any kitchen setting.

This 13.5cm Deba knife is ideal for filleting fish, cutting meat, and other detailed kitchen tasks that require precision. Manufactured by Masamoto Sohonten, a company with six generations of expertise, this knife embodies traditional craftsmanship and modern performance. Proper care and maintenance will ensure this knife remains a reliable tool in your kitchen for years to come.

• Product Material: Shirogami Carbon Steel #2 and Soft Steel

• Manufacturer: Masamoto Sohonten

• Made in: Japan

• Crafted from premium Shirogami Carbon Steel #2 for superior sharpness and edge retention
• Sophisticated design combining carbon steel and soft steel for durability and balance
• Ideal 13.5cm blade length suitable for filleting fish and precise cutting tasks
• Produced by Masamoto Sohonten, a renowned Japanese knife maker with six generations of expertise
• Traditional craftsmanship ensuring high-quality and attention to detail

Use the Masamoto Hongasumi Gyokuhaku Steel Deba Knife for precise tasks such as filleting fish and cutting meat. Ensure to handle the knife carefully, using smooth slicing motions to maintain the blade's sharpness. Avoid cutting frozen ingredients to prevent damage. After each use, wash the knife by hand with mild soap and warm water, then dry thoroughly with a soft cloth to prevent rust.

To maintain the knife's longevity, wash it immediately after use with warm water and mild detergent, avoiding harsh chemicals. Dry the knife completely with a soft cloth to prevent moisture-induced rust. Do not put the knife in a dishwasher. Avoid excessive sharpening to prevent blade damage, and store the knife in a dry place, preferably in a sheath or knife block to protect the edge.