Kurotori Tanzo Ginsan Deba 120mm
About Kurotori Tanzo— The 6th-generation blacksmith Hiroshi Kajiwara-san is the main force behind this Kurotori Tanzo in Shimanto city in Kochi prefecture. He can forge many different types of knives and tools to meet the needs and demands of the locals. Since Shimanto is a town of forestry and fishery, they make everything from axes to knives for fishermen. When visiting them, he casually took a knife blank from the forge and sharpened it to a finished knife in a matter of minutes; it was an awe-inspiring feat. Kurotori Tanzo, is one of those smaller shops that is worth watching.
About the Shape - Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
Original: $279.82
-65%$279.82
$97.94Product Information
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Description
About Kurotori Tanzo— The 6th-generation blacksmith Hiroshi Kajiwara-san is the main force behind this Kurotori Tanzo in Shimanto city in Kochi prefecture. He can forge many different types of knives and tools to meet the needs and demands of the locals. Since Shimanto is a town of forestry and fishery, they make everything from axes to knives for fishermen. When visiting them, he casually took a knife blank from the forge and sharpened it to a finished knife in a matter of minutes; it was an awe-inspiring feat. Kurotori Tanzo, is one of those smaller shops that is worth watching.
About the Shape - Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
