Vintage Japanese Masamoto Sohonten Deba Knife 170mm Carbon Steel Made in Japan 1517

Experience traditional fish preparation with a vintage Masamoto deba

Recorded as Masamoto Sohonten, this pre-owned deba pairs a 170mm carbon steel blade with a magnolia wood handle and right-handed single-bevel geometry. Its specialist format offers a vintage Japanese cutlery piece for collection or fish preparation after assessing the individual knife.

The Specs

• Recorded brand identification: Masamoto Sohonten
• Recorded inscription: 正本, read in existing notes as Masamoto; attribution not independently authenticated
• Additional recorded mark: 秀; meaning and attribution remain uncertain
• Knife type: deba
• Steel recorded: carbon steel; exact grade not specified
• Blade length recorded: 170mm
• Overall length recorded: 310mm
• Bevel recorded: single bevel, right-handed; edge angle not specified
• Handle recorded: magnolia wood
• Weight recorded: approximately 150g
• Construction previously listed: fully forged, full tang; not independently verified
• Hardness: earlier 58 HRC figure requires verification
• Origin recorded: Japan
• Condition: vintage, pre-owned; production date not established

Heritage & Use

The Masamoto Sohonten name is preserved from the title and existing identification notes. The recorded 正本 reading does not by itself establish the precise workshop, series or maker of this blade. The additional 秀 mark is retained without assigning it to an artisan or interpreting it as 作. No individual production era or professional-use history is established. The deba format is associated with controlled whole-fish preparation, and its recorded right-handed bevel matters for handling and sharpening. Assess the blade, edge and handle before use; the format does not establish suitability for heavy bone chopping.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the magnolia handle
• Remove active rust and apply a light coat of food-safe blade oil before extended storage
• Sharpen on suitable water stones, preserving the existing right-handed main bevel and back-face geometry
• Do not convert the edge to a double bevel or use a honing rod
• Consult a specialist sharpener if unfamiliar with single-bevel maintenance
• Avoid frozen food, impact work and twisting through bones
• Store clean and dry with the edge protected