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Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
Hideo Kitaoka Damascus Deba 165 mm
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  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm
  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm
  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm
  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm
  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm
  • Load image into Gallery viewer, Hideo Kitaoka Damascus Deba 165 mm

Hideo Kitaoka Damascus Deba 165 mm

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$251.96
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$251.96
Regular price
$279.95
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Blade Length 165 mm
Total Length 300 mm
Steel Shirogami (White) #1
Handle Rosewood
Ferrule Pakka
Rockwell 62-63
Height Spine to heel 48 mm
Width at Spine 7 mm
Weight 269 grams

Born in 1950, and shortly after learning his craft from his father in Takefu Village, Echizen City, Fukui Prefecture. Specializing in single-bevel knives and making most of his work from Shirogami, these knives take a wicked edge super quickly, and are not as brittle and some would assume Shirogami to be!

The Deba is designed fish butchery. With a thick heel and thinning out towards the tip you can use it to take the sides off, and use the weight at the heel to take the head clean off. It is certainly a learning curve to go from a thin flexible fillet knife to a deba, but if you take the time, you may never look back! 

**suitable for right handed users**

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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