Experience Shirogami in a Traditional Japanese Deba Profile
The Tsunehisa Shirogami Kurouchi Ko-Bocho Deba 105mm is made in Japan from Shirogami (White Paper) carbon steel with a kurouchi (blacksmith's) finish - a compact, single-bevel-style deba for breaking down small fish and poultry, with the pure carbon edge that Japanese chefs have relied on for centuries.
Note: Reactive steel - wipe dry immediately after use
Origin: Japan
The Kurouchi Deba
The Deba is the traditional Japanese fish-breaking knife - thick at the spine, single-bevel, designed for breaking down whole fish, removing heads, and separating fillets from the bone. The Ko (small) size at 105mm is the compact option for smaller fish and poultry. The kurouchi finish is the raw blacksmith's finish left on the blade after forging - rustic, characterful, and providing a degree of natural protection to the reactive carbon steel. Shirogami takes a keener edge than stainless. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately after use - reactive steel will rust if left wet
Rinse immediately after contact with fish and salt
A natural patina will develop with use - this is normal and protects the steel
Sharpen on Japanese water stones - single-bevel, sharpen on the flat side only
Apply a light coat of food-safe oil if storing for extended periods
