Name: Ebisu Blade Takumi Deba Knife 16.5cm / Yasugi Steel White No. 2 Buffalo Horn YEBISU YAIBA
Brand: 【公式】恵比寿刃 -YEBISU YAIBA-
SKU: Y-D1
Price: 19800.0 JPY
Availability: OutOfStock

Ebisu Blade Takumi Deba Knife 16.5cm / Yasugi Steel White No. 2 Buffalo Horn YEBISU YAIBA

Ebisu Blade Takumi Deba Knife 16.5cm / Yasugi Steel White No. 2 Buffalo Horn YEBISU YAIBA

¥19,800

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[Takumi / Deba knife]
The Ebisu Blade Takumi series knives are Japanese knives made from the highest quality steel and carefully crafted one by one by skilled knife artisans in Sakai.
It has a high-grade Kasumi finish, a buffalo horn ferrule, and a sheath to protect the blade as standard, making it a knife suitable for professionals to own.
Since this is a Japanese knife (single-edged), please maintain it with a sharpening stone.

The Deba knife is an essential knife for filleting fish. The thick base of the blade allows you to cut off the head of the fish without damaging it. The middle to tip of the blade also allows you to cut off fins, remove innards, and fillet the fish without having to worry about small bones.

[Size/Material]
310mm x 52mm x 22mm (blade length 165mm)
Steel: Yasugi steel white paper No. 2 / Kamikasumi sharpening
Clasp: Buffalo horn Handle: Magnolia

[About Ebisu Blade]
"Bringing the world's best technology to the world..." This is the idea behind the birth of YEBISU YAIBA. Committed to Japanese technology and tradition, the knives are manufactured in Sakai, Osaka, where 90% of chefs use them, and the packaging is made using special paulownia wood boxes from Yamaguchi Prefecture, Echizen washi paper decorated with gold and silver, and handmade Japanese mizuhiki.
The quality and style of the product have attracted attention, and it is now used and highly regarded in over 30 countries, including Japan.

[A tool for professionals]
YEBISU YAIBA's Japanese knives are high quality products made from Yasugi steel Shirogami No. 2, and boast an incredibly sharp cutting edge.
The most commonly available Yasugi steel is ranked as "yellow paper", but impurities are further removed, and the blade is hand-forged and heat-treated by knife craftsmen to create a high-grade blade called "white paper". Japanese knives made from this "Yasugi white paper steel" are chosen as partners by professionals, from professional chefs to overseas chefs.

[Free maintenance by Sakai craftsmen]
Don't worry if the blade chips.
If it is within 180 days of the purchase date, a knife craftsman from Sakai will carefully maintain the knife.
We also provide support after 180 days for a fee (1,500 yen + shipping).

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