Deba Japanese kitchen knife Hideo Kitaoka 11 Layered Shirogami CN-4202 15cm

150 mm custom Deba knife. Mr. Hideo Kitaoka built it by hand. 11-layer shirogami steel. One side of the blade is sharpened. Japanese rosewood, which has a smooth surface and good water resistance, is used for the handle. Deba has long been used to clean and fillet whole fish, but it's also frequently employed to break down and dress small-boned meats and fowl. Please be careful when using your carbon knives. It is not advised to chop acidic fruits like lemons with such knives, wash them in a dishwasher, leave them in water, or clean them with acidic substances. After cleaning your knife with a fresh dishtowel, you should hand-dry it right away. Apply mineral oil.