Long YiChang Deba Bocho Japanese Fish Head Knife with Anlai Yellow Paper Steel 62 ± 2 HRC and 185 mm Blade Length
Price:
60$~62$
MOQ:
1piece
Delivery Time:
7-10 Work day
Brand:
Kirin Hamono
Product Description
Long YiChang Anlai Yellow Paper Steel Deba Bocho Japanese Fish Head Knife 185mm
Product Overview
The Long YiChang Deba Bocho is a traditional Japanese fish knife reimagined for modern culinary standards. Rooted in 26 years of Japanese forging heritage, this knife combines Anlai Yellow Paper Steel with precision handcraftsmanship, delivering exceptional sharpness, edge retention, and durability for fish butchery and fine food preparation.
Designed for both professional chefs and passionate home cooks, its thick, robust blade excels at splitting fish heads, deboning, and slicing, while the polished single-bevel edge ensures clean cuts without tearing delicate fish flesh.
Core Features & Benefits
Authentic Anlai Yellow Paper Steel Construction
- Blade Core: Japanese-sourced Anlai Yellow Paper Steel, renowned for its high carbon content and consistent grain structure
- Cladding: OCr13 stainless steel outer layers for improved corrosion resistance and structural stability
- Hardness: 62 ±2 HRC, offering superior edge retention and wear resistance
- Forging Process: Repeated hammer forging creates a dense, uniform blade structure, minimizing chipping and warping
Precision Hand-Sharpened Single-Bevel Edge
- Traditional Deba Geometry: 15°±1° single-bevel grind (total included angle: 60°), optimized for fish processing
- Artisanal Finishing: Multi-stage hand grinding and polishing eliminates tool marks, resulting in a mirror-like edge
- Performance: Glides through fish skin, bones, and flesh with minimal force, preserving texture and flavor
Ergonomic Octagonal Handle Design
- Materials: Hackberry wood handle with black ox horn ferrule, combining natural warmth with durability
- Japanese Ergonomics: Symmetrical octagonal shape fits naturally in the hand, reducing wrist fatigue
- Balance & Control: Optimized weight distribution places the center of gravity near the blade
Meticulous Craftsmanship & Quality Assurance
- Heritage Techniques: Each knife is handcrafted by artisans trained in traditional Japanese knifemaking
- Quality Certifications: Tested for hardness, edge alignment, and structural integrity to meet international standards
Intended Users
- Professional Chefs: Ideal for sushi chefs, fishmongers, and culinary professionals requiring reliable, high-performance deba knives
- Home Culinary Enthusiasts: Perfect for home cooks who regularly prepare whole fish, sashimi, or Japanese-style meals
- Knife Collectors: A fine example of traditional Japanese knifemaking, combining functional performance with aesthetic craftsmanship
Care & Maintenance Guidelines
- Cleaning: Hand-wash with mild soap and warm water immediately after use. Dry thoroughly before storing
- Sharpening: Use a whetstone (1000/6000 grit recommended) to maintain the single-bevel edge
- Storage: Keep in a knife roll or wooden block to protect the blade from contact with other utensils
Important Note: Honing rods are not suitable for single-bevel knives. Do not use this knife to cut bones, frozen foods, or non-food items, as this may damage the blade edge.
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Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
Guangzhou Xiangyuan Kitchen Equipment Co., Ltd.
Location
11th Street, 5-7-9-11, South Shaxi Hardware Hotel Supplies City, Panyu District, Guangzhou City, Guangdong Province
Contact Person
Gao