Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm Ktip Same performance as the previous

Same performance as the previous generation

while the flatter edge profile supports effective peeling when held in hand

The blade features a migaki surface finish and san-mai stainless clad construction around an SG2 core hardened to 62-64 HRC

and has a spine thickness of 2

and chopping tasks across vegetables and meats without specialising in any single application

Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm Ktip Same performance as the previousThe Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm is a single bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring stainless steel construction for fish butchery. Sharpened by Myojin Riki in Tosa, this blade features Ginsan Silver #3 stainless steel with a kasumi finish and nimai stainless clad construction. The 165mm edge length and thick spine measuring 6. 9mm at the heel provide the necessary weight and strength