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Home | Morihei | Morihei Hisamoto 195mm Ai Deba Mirror Polished Ginsanko Ho Wood

Morihei Hisamoto 195mm Ai Deba Mirror Polished Ginsanko Ho Wood

€359,99
€359,99
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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. 

 

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: 195mm
Total Length: 352mm
Edge Length: 200mm
Heel Height: 51mm
Spine Thickness: 6mm
Weight:
Orientation: Right-handed

Blade Type: Stainless Steel
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

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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.

About Morihei

Tokyo, Japan

Tokyo-based Morihei has been a cornerstone of the knife and sharpening world for over a century. Originally a cutlery and whetstone supplier, Morihei works with trusted blacksmiths—often behind the scenes—to produce house-branded knives like the Morihei Hisamoto line. Their in-house sharpening team ensures every knife arrives with a fine edge, often honed on natural stones. Morihei’s expertise in sharpening is unmatched, influencing their blade geometry and finish. For those who value edge quality and subtle refinement, Morihei knives represent a deep well of traditional knowledge and quiet excellence.

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