MASASHI KOBO Kawakiri Deba 165mm White II Steel blade Knife
About This Item
MASASHI KOBO Kawakiri Deba 165mm White II Steel blade Knife With Charred octagonal shaped Chestnet Handle with Magnolia cover
In December 2012, the three of main blacksmiths in Yoshikane have (Mr. Yoshida, Mr. Kazuomi Yamamoto, and Mr. Masashi Yamamoto) started on own business. Mr. Yoshida might make small amount of productions, but he is more like semi-retired, and Mr. Kazuomi Yamamoto has taken over Yoshikane business with a couple of helpers since then. Mr. Masashi Yamamoto has got own business which is Masashi Kobo. This knife is made by Mr. Masashi Yamamoto. He works only himself at the factory, so he forges and sharpens and installs the handle, etc. by himself.
I talked with him about new type of knife, and I suggested this knife, because I used to be sushi chef for a long time, and I had to fillet lots of various sizes of fish by one knife quickly every day, and sometimes, to cut the skin of fish makes me slow down the filleting fish rhythm. With the most of medium and larger size fish, I hold the tale of the fish with my left hand, and turn over the blade edge angle 180 degree, and start on cutting the skin of the fish from the tale to the gill side with the tip of the blade. On the normal angle of blade, it is kind of hard to cut the skin all the way with one stroke, so I asked to Mr. Masashi Yamamoto to make this knife like Unagi saki (edo style), Kanisaki deba, or Matagi Nagasa kind of the tip angle.
Hagane: White II steel (Kasumi style) Blade Length (from the tip to the heel); 6 1/2 inch (165mm) Handle Length; 5 inch (125mm) Total Length; 12 1/4 inch (310mm) Knife weight: 8.4oz. The heel part of the spine width is 6.5mm (1/4inch) wide. From the heel to the spine is; 44mm (1 3/4 inch) HANDLE; Charred octagonal shaped chestnut with Water Buffalo horn bolster