Jikko Nihonko Japanese Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 240mm (Honbazuke hand-honed edge)

The Jikko Nihonko Japanese Carbon Steel Western Deba Knife (Yo-Deba) Yo-Deba 240mm with Honbazuke hand-honed edge is a masterfully crafted kitchen tool designed for precision and durability. This knife combines traditional Japanese craftsmanship with a robust Western-style deba blade, making it ideal for both professional chefs and home cooks who demand reliability and sharpness in their kitchen knives.

Made from high-quality reactive carbon steel, this knife features a double-edged blade with an asymmetric bevel that enhances cutting performance and edge retention. Hand-honed using the Honbazuke technique, it arrives ready to use, offering exceptional sharpness for slicing, filleting, and various kitchen tasks. Its heritage from Sakai City, a renowned hub for knife making, guarantees craftsmanship that stands the test of time.

• Product Material: Carbon Steel

• Manufacturer: Jikko

• Made in: Japan

• Traditional Honbazuke hand-honed edge for superior sharpness
• Double-edged blade with an asymmetric bevel (80/20) for versatile cutting
• Crafted from reactive carbon steel for durability and long-lasting performance
• 240mm blade length suitable for a variety of kitchen tasks
• Produced by Jikko, a family-owned Japanese knife maker with over a century of expertise

Use the Jikko Nihonko Yo-Deba knife for precise cutting, slicing, and filleting tasks in the kitchen. It is ideal for preparing fish, meat, and vegetables with ease. Always handle the knife carefully to maintain control and ensure safety while cutting. To preserve the blade's sharpness and quality, hand wash the knife immediately after use with mild detergent and warm water, then dry it thoroughly with a soft cloth to prevent rust or discoloration.

Hand wash the knife immediately after use with mild soap and warm water; avoid soaking or using harsh detergents. Dry the blade thoroughly with a soft towel to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or protective sheath to avoid damage. Avoid using the knife on very hard surfaces like glass or stone to maintain the edge. Regularly hone the blade to maintain sharpness and consider professional sharpening as needed.