Funayuki Deba knife for fish 150 mm blade - right hand

Data sheet

Origin

Sakai - Osaka, Japan

Usage

Fish and poultry

Precaution

Sharpening is recommended with a sharpening stone. It should be remembered that the knives should be washed after each use, in hot water, with natural soap and never with a washing-up liquid. They should be dried immediately and then ideally lightly oiled with a vegetable oil (olive oil or neutral vegetable oil).

Quality

Aoki Hamono knives blade HRC-Rockwell hardness The HRC value, Rockwell degrees C, expresses the hardness of the knife blades, which hardness varies depending on the steel used to make the knives. The resistance of the steel influences the edge of the knife blade depending on the use. All very cheap knives have an HRC value much lower than 52. The blades damage very quickly, they are too flexible. Very high quality knives, such as the Aoki Hamono, have an HRC value of 58 to 63. Their sharpness is of high quality and is preserved much longer.

HRC Rockwell hardness

60

User

right hand

Handle length

122 mm

Blade length

150 mm

Blade thickness

3.5 mm

Steel type

white carbon steel

Edge type

single

Edge material

white steel, type #3 (1,05 to 1,15 % carbon)

Handle material

Magnoila Obavata Thunb. and nylon resin

Cover

Magniolia Obavata Thunb

Recommandation

KNIVES AND SHARP OBJECTS CAN BE PARTICULARY DANGEROUS AND MUST BE USED WITH CAUTION. THEY SHOULD BE LEFT WITHIN THE REACH OF CHILDREN OR PEOPLE WHO ARE NOT ABLE TO USE THEM OR APPRECIATE THEIR DANGER.