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Home | New Kitchen Knives | Hatsukokoro Shirasagi 180mm Deba Ginsanko Wenge Handle

Hatsukokoro Shirasagi 180mm Deba Ginsanko Wenge Handle

$315.00
$315.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

The Shirasagi series is made in Tosa, Japan by Blacksmith Tamura Toru of Testusjin Hamono using Ni-Mai technique. These single bevel knives are sharpened by single-bevel specialist Myojin Tateo, son of Myojin Naohito.

Ni-mai is a specialized double forging technique that applies soft cladding only to the cutting side of the knife. This technique is not common to the Tosa region.

Shirogami gets phenomenally sharp more easily than many other steels that are alloyed for longer edge life, while it is not pre-engineered for edge life, it is a sharpeners dream steel. It is a blank canvas for experimenting with different finishing stones. 

Shirogami is a reactive carbon steel. It should be dried immediately after use to avoid rusting. It will patina with normal use. No soaking or dishwasher. Rust can be removed with a light abrasive.



About This Knife

Fish Butchery

Designed specifically for fish breakdown.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Deba

A deba is a traditional Japanese single-bevel knife designed for processing fish. Its thick, heavy blade provides the strength needed to break down whole fish, remove heads, and make clean cuts through bones without chipping. The fine, razor-sharp edge near the tip allows precise filleting and skin removal. While primarily used for fish, the robust heel can also handle light poultry work. The deba’s weight and geometry give it controlled, confident cutting in tasks that require both power and accuracy.

Listed Length: 180mm
Total Length: 332mm
Edge Length: 180mm
Heel Height: 54mm
Spine Thickness: 7.1mm
Weight:
Orientation: Right-hand Bias

Blade Type: Stainless Steel
Steel Type: Shirogami 3 (White Paper #3 / Yellow Steel)
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Wenge Handle

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-fine Single Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



Shirogami 3 (White Paper #3 / Yellow Steel)

Carbon (C): 0.8–0.9%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 3 is the softest and toughest of the White steels (~0.8–0.9% C). Easier to sharpen and less brittle, it’s great for beginners and heavy|use blades. Typical hardness is 59–61 HRC. It patinas readily but holds a fine, smooth edge ideal for daily|use knives.