Hokiyama Hon-Deba 150mm (5.9")
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Hokiyama smithy made this knife just for SharpEdge. We asked them to combine their proven Deba blade shape and stainless steel (AUS-8), then match it with a traditional magnolia Japanese (Wa) handle with a buffalo horn ferrule. Deba is a proud member of the traditional Japanese trio (along with yanagiba and usuba knives) used to prepare sushi, sashimi and other Japanese specialties! In Japanese Hon literally means true or original, which means this Deba is the thickest and heaviest type of Deba.
Hokiyama Hon-Deba 150mm (5.9") blade length is a heavy traditional Japanese knife for rougher tasks, intended for cleaning and filleting whole fish, cutting fish heads in half as well as preparing poultry and other meat with small bones. The sturdy heel section of the knife is used to chop through the bones found in small and medium-sized fish and poultry therefore the significant weight of the knife is a must. Even though this knife might look robust at first, it's far more agile than one would expect. The spine of the knife tapers along its length which results in a thin and sensitive tip that can be used for delicate work. This is a single bevel knife and only right-handed users can wield it.
If you need a knife for filleting smaller fish such as sea bream or horse mackrel (aji), we also have a smaller and lighter version of this knife available Hokiyama Ko-Deba 120mm (4.7").
🚨 Deba is not recommended for chopping though large bones. Do not subject the blade edge to sideways forces, as this can result in chipping or cracking.
The blade features a delicate high polish and a hand-engraved kanji signature.
The handle is made of the most commonly used handle wood in traditional Japanese knives - magnolia wood. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife.
The heart of the knife is made of AUS-8 steel, a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen.
AUS-8 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.
All these are essential characteristics of a superior steel for knives:
→ Long lasting sharpness: 60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.
→ Rust-resistance: due to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.
→ Wear and tear resistance: the composition of this steel mix also makes the blade very resistant to wear and tear.
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!
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).
|Hardness (HRC scale):||60
|Overall length:||280mm (11.0")|
|Blade length:||150mm (5.9")|
|Spine thickness:||6.50mm (0.3")|
|Weight:||230g (8.1 oz)|
|Handle length:||122mm (4.8")|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.