Long YiChang Anlai Yellow Paper Steel Deba Bocho Japanese Fish Head Knife185mm

Product Overview

Core Features & Benefits

 1. Authentic Anlai Yellow Paper Steel Construction

• Blade Core: Japanese-sourced Anlai Yellow Paper Steel, renowned for its high carbon content and consistent grain structure.
• Cladding: OCr13 stainless steel​ outer layers for improved corrosion resistance and structural stability.
• Hardness: 62±2 HRC, offering superior edge retention and wear resistance compared to standard kitchen steels.
• Forging Process: Repeated hammer forging creates a dense, uniform blade structure, minimizing the risk of chipping and warping.

 2. Precision Hand-Sharpened Single-Bevel Edge

• Traditional Deba Geometry: 15°±1° single-bevel grind​ (total included angle: 60°), optimized for fish processing.
• Artisanal Finishing: Multi-stage hand grinding and polishing eliminates tool marks, resulting in a mirror-like edge with zero burrs.
• Performance: Glides through fish skin, bones, and flesh with minimal force, preserving texture and flavor in sashimi and raw preparations.

3. Ergonomic Octagonal Handle Design

• Materials: Hackberry wood handle​ with black ox horn ferrule, combining natural warmth with long-lasting durability.
• Japanese Ergonomics: Symmetrical octagonal shape fits naturally in the hand, reducing wrist fatigue during prolonged use.
• Balance & Control: Optimized weight distribution places the center of gravity near the blade, enhancing precision and stability.

 4. Meticulous Craftsmanship & Quality Assurance

• Heritage Techniques: Each knife is handcrafted by artisans trained in traditional Japanese knifemaking, following strict forging, heat treatment, and polishing protocols.
• Quality Certifications: Tested for hardness, edge alignment, and structural integrity to meet international kitchenware standards.

Who This Knife Is For

• Professional Chefs: Ideal for sushi chefs, fishmongers, and culinary professionals requiring a reliable, high-performance deba knife for daily prep.
• Home Culinary Enthusiasts: Perfect for home cooks who regularly prepare whole fish, sashimi, or Japanese-style meals and seek authentic Japanese cutlery.
• Knife Collectors: A fine example of traditional Japanese knifemaking, combining functional performance with aesthetic craftsmanship.

 Care & Maintenance Guidelines

• Cleaning: Hand-wash with mild soap and warm water immediately after use. Dry thoroughly with a soft cloth before storing.
• Sharpening: Use a whetstone (1000/6000 grit recommended) to maintain the single-bevel edge. Honing rods are not suitable​ for single-bevel knives.
• Storage: Keep in a knife roll or wooden block to protect the blade. Avoid contact with other metal utensils to prevent scratches.
• Safety Note: Do not use this knife to cut bones, frozen foods, or non-food items, as this may damage the blade edge.