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Established in 1948 Masahiro knives are a trusted brand in Japanese kitchens
also known as Blue paper steel due to the colour of the paper it came wrapped in
It has great edge retention and is fairly nice to sharpen
used for boning and trimming all proteins
The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food
Minamoto no Sukehisa | Yo Deba 180mm | SK | Bolster | Rosewood Sakai Kikumori Established in 1948 Masahiro knivesA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. This is a right handed Yo Deba or western style deba for fish butchery. It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and
