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Home | Fish Butchery | Morihei Hisamoto 225mm Ai Deba Mirror Polished Ginsanko Ho Wood

Morihei Hisamoto 225mm Ai Deba Mirror Polished Ginsanko Ho Wood

$581.49
$581.49
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Morihei Hisamoto mirror finished stainless clad ginsanko stainless ai deba. Ai deba are slightly narrower and lighter than the standard deba, halfway between a regular deba and a mioroshi deba. 

Excellent finish grinding and polish on this hand forged ginsanko, ginsanko is stainless but has a lot of the characteristics of carbon steel as far as edge formation and cutting feel goes, ginsanko is essentially shirogami with enough chromium added to make it stainless. 

 

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.

Total Length: 390mm
Edge Length: 232mm
Heel Height: 56mm
Spine Thickness: 6mm
Weight:
Orientation: Right-handed

Steel Type: Ginsanko (Silver #3)
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn Ferrule

  • This is a stainless steel knife made from hard steel.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust can form with repetitive long-exposure to moisture or debris.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • New deba edges are thin. Avoid excessive twisting to avoid edge damage.
  • Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine Single Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Arato-kun #220 Extra Coarse Grit Whetstone

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

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Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

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Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

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$95.74
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

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Ginsanko (Silver #3)

Carbon (C) 1.0–1.1% | Chromium (Cr) ~13% | Manganese (Mn) ~0.8%

Ginsanko (Silver 3) is a Hitachi stainless steel designed to deliver the sharpness and feel of White steel with the convenience of stainless performance. It has a fine, clean grain structure that allows for exceptional sharpness and toughness. Typically hardened to 59–62 HRC, Ginsan offers a carbon-like edge feel, excellent sharpening response, and smooth cutting character.

Edge retention is solid—comparable to White 2—while toughness is above average for stainless steels, allowing for very thin grinds with low risk of chipping. Fully stainless, it resists rust and pitting well, making it ideal for chefs who prefer minimal maintenance. Ginsan sharpens easily to a refined, smooth edge and responds beautifully to medium to high grit stones.

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