Jikko Nihonko Japanese Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 210mm (Honbazuke hand-honed edge)

The Jikko Nihonko Japanese Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 210mm features a traditional honbazuke hand-honed edge that ensures superior sharpness and precision for your kitchen tasks. Crafted from reactive carbon steel, this double-edged blade has an asymmetric bevel of 80/20, making it ideal for various cutting needs, including filleting fish and slicing meats.

Handmade by Sakai blacksmiths with a heritage dating back to 1901, the Jikko knife is a perfect blend of Japanese craftsmanship and Western design. This 210mm Yo-Deba knife offers excellent balance and durability, making it a valuable tool for both professional chefs and cooking enthusiasts.

• Product Material: Carbon Steel

• Manufacturer: Jikko

• Made in: Japan

• Traditional honbazuke hand-honed edge for superior sharpness
• Double-edged blade with an asymmetric 80/20 bevel
• Made from high-quality reactive carbon steel
• 210mm blade length suitable for versatile kitchen tasks
• Handcrafted by skilled Sakai blacksmith artisans with over a century of experience

Use the Jikko Nihonko Yo-Deba knife for precise cutting, filleting, and slicing tasks in the kitchen. Always handle the knife with care, using a stable cutting surface. After use, hand wash the knife gently with mild soap and water, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces like glass or stone to maintain the edge.

To keep your Jikko knife in excellent condition, always hand wash and dry it immediately after use. Avoid soaking the knife in water or placing it in the dishwasher, as moisture can cause rust and discoloration. Store the knife in a dry place, preferably in a knife block or sheath, to protect the blade from damage. Regularly hone the edge to maintain sharpness and consider professional sharpening when needed.