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Home | Japanese Kitchen Knives | Naozumi Nihonkou 210mm Yo-Deba Carbon

Naozumi Nihonkou 210mm Yo-Deba Carbon

€138,37
€138,37
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New production classic old style Japanese double bevel knife. Their tough SK mono-steel blades cut very nicely and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a carbon steel workhorse with easy sharpen-ability at a reasonable price.



About This Knife

Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Yo Deba

A yo deba is a western-handled deba with a thick, heavy blade designed for fish butchery. Its weight and robust spine handle joints and cartilage, while the double bevel makes it more familiar to Western cooks.

Listed Length: 210mm
Total Length: 334mm
Edge Length: 214mm
Heel Height: 50mm
Spine Thickness: 3.7mm
Weight:
Orientation: Right-hand Bias

Blade Type: Carbon Steel
Steel Type: SK4 Carbon Steel (JIS SK4)
Steel Hardness (HRC): 63
Maintenance: More Attention
Handle Type: Western
Handle Material: Pakka

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • 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, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,97
€29,97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,22
€65,22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€72,27
€72,27
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,12
€51,12
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,64
€54,64
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



SK4 Carbon Steel (JIS SK4)

Carbon (C): 0.9%| Manganese (Mn): 0.5%| Silicon (Si): 0.25%| Phosphorus/Sulfur: trace

A simple Japanese carbon steel (~0.9% C) similar to 1095, SK4 offers good hardness and sharpness with basic heat treatment. Typically hardened around 60 HRC, it’s affordable and tough, often used for utility and entry-level blades. Fully reactive, it patinas quickly but sharpens easily.



About Naozumi


Naozumi is a Japanese knife brand known for its strong ties to blacksmiths and sharpeners across Japan. Rather than forging their own blades, Naozumi focuses on sourcing and assembling knives from respected regional craftspeople, combining consistent quality control with an eye for performance and character. The result is a lineup of practical, well-made tools that reflect the strength of collaborative craftsmanship.

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