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Long Yi Chang 185mm Deba Bocho Knife with Yasuki Yellow Paper #2 Steel and Single Bevel Design for Fish Butchery
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Long Yi Chang 185mm Deba Bocho Knife with Yasuki Yellow Paper #2 Steel and Single Bevel Design for Fish Butchery
| MOQ: | 1piece |
| Price: | 65$~68$ |
| Standard Packaging: | carton |
| Delivery Period: | 7-10 Work day |
| Payment Method: | T/T |
| Supply Capacity: | 1000pices |
Detail Information
Place of Origin
China
Brand Name
Kirin Hamono
Model Number
JP165
Blade Material:
Yasuki Yellow Paper #2 High-carbon Steel Core + Low-carbon Steel Cladding
Blade Type:
Deba Bocho (Fish Head Knife)
Blade Length:
185mm (7.28")
Total Length:
343mm (13.50")
Blade Thickness:
~7.6mm (0.30")
Blade Width:
61mm (2.40")
Handle Length:
138mm (5.43")
Weight:
360g ±5g
Hardness:
62±2 HRC
Cutting Angle:
15°±1° Per Side (total 70°)
Handle Material:
Hackberry Wood + Black Ox Horn Ferrule
Recommended Uses:
Fish Butchery, De-heading, Cutting Fish Bones, Poultry Prep, Sashimi Trimming
Not Recommended For:
Large Bones, Frozen Food, Hard Surfaces
Product Description
Long Yi Chang 185mm Deba Bocho Knife - Yasuki Yellow Paper 2 Single Bevel Fish Head Knife
Product Overview
The Long Yi Chang Deba Bocho is a traditional Japanese single-bevel fish knife, forged from authentic Yasuki Yellow Paper #2= high-carbon steel.
Designed for professional fish butchery, it excels at breaking down whole fish, removing heads, and cutting through bones and cartilage—while preserving the delicate texture of sashimi-grade fish.
With a reinforced spine, hand-forged blade, and ergonomic octagonal handle, this knife balances raw cutting power with surgical precision, trusted by chefs and serious home cooks alike.
Key Features
Yasuki Yellow Paper #2 Steel Core
- Steel Type: Hitachi Yasuki Yellow Paper #2 (Kinpaku #2) high-carbon steel
- Hardness: 62±2 HRC for exceptional edge retention
- Advantage: Pure carbon composition enables ultra-sharp edges and easy resharpening—ideal for heavy-duty fish processing
Traditional Deba Geometry
- Spine Thickness: ~7.6mm for bone-cutting strength
- Single Bevel (Kataba 片刃): 15°±1° primary bevel ensures clean, controlled cuts without tearing fish flesh
Hand-Forged & Hammered Finish
- Tsuchime : Textured surface reduces drag and prevents fish skin from sticking
- Hand Tapering: Removes machine marks, creating a smooth, efficient cutting stroke
Ergonomic Octagonal Handle
- Material: Hackberry wood with black ox horn ferrule
- Shape: Anti-slip octagonal profile for stability
- Weight: Balanced weight (360g±5g) reduces wrist fatigue during extended butchery
The Long Yi Chang Difference
Every knife is handcrafted by artisans with decades of expertise:
- Forging & Lamination: Yellow Paper #2 core clad with low-carbon steel, hand-forged into the Deba shape
- Heat Treatment: Precise quenching and tempering for optimal hardness and toughness
- Hand Grinding & Polishing: Gradual thinning to single-bevel geometry with mirror-finish edge
- Final QC: Strict inspection ensures performance and safety standards
Care & Maintenance
- Hand wash only; avoid soaking
- Dry immediately and thoroughly
- Store in a dry, ventilated area; use a wooden sheath or knife block
- Sharpen with Japanese water stones (1000+ grit); avoid electric sharpeners
- Apply food-safe mineral oil periodically to prevent oxidation
Technical Specifications
| Specification | Details |
|---|---|
| Blade Length | 185mm |
| Steel Type | Yasuki Yellow Paper #2 High-Carbon Steel |
| Hardness | 62±2 HRC |
| Bevel Type | Single Bevel (Kataba) |
| Bevel Angle | 15°±1° |
| Spine Thickness | ~7.6mm |
| Handle Material | Hackberry Wood with Black Ox Horn Ferrule |
| Weight | 360g±5g |
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