[Made-to-order] Blacksmith's Koideba Knife <Right-handed / Left-handed>
dominant hand別在庫数： right-handed - 1 left-handed - 2
A small blade knife from the Yamagata Knives series. We made it at the request of the customer (the photo also has a name engraved because it is the actual delivery requested, but it will not be included at the time of production. Please note that we do not currently engrave the name) . It will be made to order.
A small paring knife. Since the specifications are the same as the Deba knife, the following sentences are quoted from the introduction of the Deba knife. Please choose the size you like according to the scene and purpose of use.
Deba knives are mainly used for cutting fish.
The feature is that it is "thick and heavy" and "single-edged".
・Thick and heavy, mainly used for handling fish. The blade is thick and heavy so that it will not chip when cutting a head or cutting a bone.
It is also useful for cutting large pieces of hard foods such as corn, pumpkin, and chestnuts. You don't have to worry about the blade spilling, and the weight makes it easy to cut. However, in this case, there are aspects that are not suitable depending on the shape of the single edge introduced in the next item, so please try it after considering the characteristics.
・Single-edged Other knives are made with the same double-edged edge as general knives, but the Deba-knife is made with a single-edged edge. Originating in Japan, many of the knives used by Japanese chefs have a single edge. There is a slanted blade on one side as shown in the photo. When you press the blade against the food, the knife will move away. It is an image that if you press straight, it will enter diagonally. Therefore, it is suitable for "scraping" the flesh along the bones when filleting fish, and "peeling" movements like katsura peeling.
The direction of the blade changes depending on the dominant hand. The price is different for right-handed and left-handed. All photos on this page are for right-handers.
In addition to being single-edged, Deba knives also change the material of the blade and the shape of the handle.
It is a specification called Awaseba (Awase Knife), and it is a structure in which the steel that becomes the blade is attached to ultra-soft steel. Forge welding ultra-soft steel and steel, heating it to a high temperature, and hammering it to harden it. Even at room temperature, it is hammered, forged, and sharpened to create a blade. Check it over and over again to remove any distortion, and repeat the sharpening process to complete it. As for the material, stainless steel is chosen for other double-edged knives, but ultra-soft steel is used for Deba knives. The blade, which determines its sharpness, is made of high-quality steel called Aogami No.2.
The handle is the original wooden handle of this Deba knife. Deba knives, which are Japanese knives, have an insert-type handle. The zelkova wood is wrapped in copper. This part called muzzle is often made of plastic, but I asked him to make many prototypes and finished it in this shape. Mr. Shimada makes everything from the blade, muzzle, and wooden handle.
Care is not much different from ordinary kitchen knives. No special maintenance is required as long as you wipe off the moisture after washing, but please be especially careful of moisture as it rusts more easily than stainless steel.
If there is rust, please use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.
Regarding sharpening, in addition to sharpening service near you, it is also possible to re-sharpen at Shimada Hamono Seisakusho where it was manufactured. Please feel free to contact us.
We introduce photos and production videos of the factory. Please take a look.
Blade: Steel (blue paper No. 2), ultra-soft steel Handle: zelkova, copper
Combined Knife/Single Edge
The wooden handle uses solid natural wood, so the wood grain and color depth are different one by one.
Total length: 27cm Blade length: 13cm
・Please avoid using the dishwasher.
・After washing with water, wipe off the water with a cloth.
・If there is rust, use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.
*Frequently Asked Questions/Supplementary Comments*
・Regarding sharpening, in addition to the nearby sharpening service, it is also possible to re-sharpen at Shimada Hamono Seisakusho where it was manufactured. Please feel free to contact us.