Description
Sharp, corrosion-resistant, and easy to maintain—this knife is a reliable partner for advanced chefs specializing in seafood preparation.
🔗 Product Demo Video: https://youtu.be/KUFdnCN9ACE
─── Specifications ───
▫️ Corrosion Resistance: Excellent (highly rust-resistant)
▫️ Size: 16.5 cm
Thickness: approx. 5.8 mm
Blade Width: approx. 4.5 cm
Weight: approx. 262 g (Weight may vary slightly depending on the handle material)
Handle: Ebony (Other handle materials are available; please private message our lovely team for details)
Price: $ 15,800
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▫️ Size: 18 cm
Thickness: approx. 6.0 mm
Blade Width: approx. 4.6 cm
Weight: approx. 283 g (Weight may vary slightly depending on the handle material)
Handle: Ebony (Other handle materials are available; please private message our lovely team for details)
Price: $ 16,800
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▫️ Saya (Sheath): Custom-made to fit available ▪️ Various materials to choose from ▪️ Please inquire with our team for details~
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─── Core Steel ▪️ Gingami No.3 ───
▸ Gingami No.3 (Silver-3) is a premium stainless steel developed by Hitachi Metals, Japan.
▸ Features high carbon and high chromium content, supplemented with vanadium and molybdenum.
▸ Offers exceptional sharpness, edge retention, and wear resistance.
▸ Combines high corrosion resistance with ease of maintenance.
▸ Widely used in high-quality kitchen knives.
─── Artisan Soul: The Fusion of Professional Grinding and Material: Mizuno Tanrenjo ───
▸ Founded in 1872 (Meiji 5), it is a historic smithy in Sakai, Japan, with over 150 years of experience.
▸ Founder Torakichi Mizuno established the "Gen-Akitada" brand, specializing in katana and kitchen knife forging.
▸ Second-generation master Masanori Mizuno participated in the Horyu-ji Temple restoration, crafting ritual sickles for the national treasure five-story pagoda.
▸ Third-generation master Sadaaki Mizuno trained under "Living National Treasure" Gassan Sadakazu, helping establish Mizuno’s works as a benchmark for Sakai’s traditional craftsmanship.
▸ The Mizuno family has received the honor of "Imperial Inspection" (Tai-ran) from the Japanese Imperial Family. Currently under the leadership of the fifth generation, #JunMizuno, the workshop is renowned for its high-end Honyaki kitchen knives and unique Hamon patterns.
─── Knife Introduction ▪️ Ai-Deba ───
▸ The Deba (often referred to as a fish butchery knife) features a single-bevel design.
▸ The blade is thick and heavy, resembling a Chinese cleaver.
▸ Primarily used for filleting, deboning, and portioning fish, and is also suitable for processing chicken and softer bones.
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☆【 Maintenance Precautions 】
Although this stainless steel has excellent corrosion resistance, it may still rust if left in humid, high-salt environments or if the surface is damaged. We recommend keeping it dry and cleaning it regularly.
▸ Avoid extreme hard objects: Do not chop frozen ingredients or hard bones to prevent chipping or structural damage to the blade.
▸ No machine washing/drying: Do not use dishwashers or dish dryers; high heat and harsh detergents will damage the blade and handle.
▸ Standard cleaning process: Hand wash with warm water after use, dry thoroughly with a dry cloth or soft towel immediately, and store in a well-ventilated, dry place.
☆【 Professional After-Sales Service 】
Our store offers professional knife sharpening services to ensure your knife stays in peak condition.
