Hokiyama Deba AUS-8 150mm (5.9") LEFT

Hokiyama Deba AUS-8 in 150mm (5.9") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).

⚠️ This is a single bevel knife, suitable only for left-handed users! 

The knife has a minimalistic polished blade and is fitted with a traditional Japanese (Wa) handle made of of dense, durable wenge wood with a darker plastic ferrule. There is a slight step between the ferrule and the handle, which might bother some users. 

The blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as "nimai" construction. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. 

This carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. 

Due to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Deba. 

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

About Hokiyama:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.