Ishizuchi Blue #2 Kurouchi Deba 165mm (6.5")

Specifications Brand: Ishizuchi Knife Factory (石鎚刃物) Style: Deba Blade Length: 165mm (6.5") Weight: 10.8 oz (305g) Blade Height at Heel: 52.8mm (2.08") Spine Thickness above Heel: 9.05mm (0.36") Blade Steel Type: Blue #2 Steel clad with Soft Iron HRC: 61-64 Handle Material: Octagonal Walnuts Wood Ferrule Material: Yellow Poplar (compressed wood) Bevel Angle Ratio: 50/50 Cover: Not included Precaution Tosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit. All Ishizuchi knives are Soft Iron Clad and may rust. Blue #2 Steel Each knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s "free forging" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand. However, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish. About Kurouchi Ishizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques. “Black Rust” Black rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust. Sharpening Tip from Ishizuchi Ishizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40/60 bevel angle ratio for right-handed users and a 60/40 bevel angle ratio for left-handed users. Disclaimer Ishizuchi Knife Factory In 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives. Deba Knife The deba is a heavy knife for gutting and filleting fish and removing the scales of smaller fish. The sharpness and weight of its durable, thick blade let you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, and even poultry. The deba is also used by Japanese chefs to chop fish and shrimp into a paste.