SHIROGAMI No.3 Deba 12cm

Made in Sakai, Osaka

[Features]
A thick blade for filleting and cutting through the fishbones. This knife is an essential knife for filleting fish in a Japanese way.
Blades made of Shirogami No.3 carbon steel needs to be sharpened more often than other Shirogami steels though it is easier to sharpen and recommendable for customer's first choice of Japanese style carbon steel knives.

[Precaution]
- NOT dishwasher safe
- To prevent rust, thoroughly wipe the knife after washing.
- Apply a thin layer of oil on the blade before storing to protect it from humidity and make it more rust resistant.
- Please read the instruction before usage.

[Product information]
-Size and Weight:
120mm: Total Length 24.5cm, Blade length 12cm 220g
*The weight of knives can slightly vary.
-Knife type : Deba (Filleting knife)
-Knife bevel : Single bevel (For right handed)
-Manufacturing process : Forged
-Blade material : Shirogami No.3 carbon steel
-Blade structure : Kasumi
-Handle material : Magnolia (Round)
-Origin:Sakai city, Osaka
-Black smith : NAKAGAWA UCHIHAMONO
-Sharpener : KAWAKITA HAMONO

KAMA-ASA 

Established in 1908 in Kappabashi, a district renowned as Tokyo's kitchen-town, KAMA-ASA attracts a diverse clientele, ranging from home cooks to tourists and professional chefs from across the globe. Notably, esteemed chefs in New York hold Kama-Asa in high regard.