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Long YiChang Deba Bocho Japanese Fish Head Knife with Anlai Yellow Paper Steel 62 ± 2 HRC and 185 mm Blade Length

Long YiChang Deba Bocho Japanese Fish Head Knife with Anlai Yellow Paper Steel 62 ± 2 HRC and 185 mm Blade Length

Brand Name:	Kirin Hamono
Model Number:	JP160 JP170
MOQ:	1piece
Price:	60$~62$
Payment Terms:	T/T
Supply Ability:	1000pices

Detail Information

Product Description

Detail Information

Place of Origin:

China

Overall Length:

338 Mm (13.3 In)

Blade Length:

185 Mm (7.3 In)

Blade Thickness:

56 Mm (2.2 In)

Blade Width:

56 Mm (2.2 In)

Handle Length:

138 Mm (5.4 In)

Net Weight:

400 G ± 5 G (14.1 Oz ± 0.2 Oz)

Core Hardness:

62 ± 2 HRC

Edge Angle:

15° ± 1° Per Side (single Bevel)

Blade Material:

Anlai Yellow Paper Steel Core + OCr13 Stainless Steel Claddin

Handle Material:

Hackberry Wood + Black Ox Horn Ferrule

Primary Uses:

Fish Head Cutting, Deboning, Peeling, Sashimi Prep, Meat Slicing

Not Recommended For:

Cutting Bones, Frozen Foods, Or Extremely Hard Ingredients

Packaging Details:

carton

Highlight:

185 mm Blade Deba Bocho

Anlai Yellow Paper Steel Deba Bocho

62 ± 2 HRC Deba Bocho

Product Description

Long YiChang Anlai Yellow Paper Steel Deba Bocho Japanese Fish Head Knife 185mm

Product Overview

The Long YiChang Deba Bocho is a traditional Japanese fish knife reimagined for modern culinary standards. Rooted in 26 years of Japanese forging heritage, this knife combines Anlai Yellow Paper Steel with precision handcraftsmanship, delivering exceptional sharpness, edge retention, and durability for fish butchery and fine food preparation.

Designed for both professional chefs and passionate home cooks, its thick, robust blade excels at splitting fish heads, deboning, and slicing, while the polished single-bevel edge ensures clean cuts without tearing delicate fish flesh.

Core Features & Benefits

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
Forging Process: Repeated hammer forging creates a dense, uniform blade structure, minimizing chipping and warping

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
Performance: Glides through fish skin, bones, and flesh with minimal force, preserving texture and flavor

Ergonomic Octagonal Handle Design

Materials: Hackberry wood handle with black ox horn ferrule, combining natural warmth with durability
Japanese Ergonomics: Symmetrical octagonal shape fits naturally in the hand, reducing wrist fatigue
Balance & Control: Optimized weight distribution places the center of gravity near the blade

Meticulous Craftsmanship & Quality Assurance

Heritage Techniques: Each knife is handcrafted by artisans trained in traditional Japanese knifemaking
Quality Certifications: Tested for hardness, edge alignment, and structural integrity to meet international standards

Intended Users

Professional Chefs: Ideal for sushi chefs, fishmongers, and culinary professionals requiring reliable, high-performance deba knives
Home Culinary Enthusiasts: Perfect for home cooks who regularly prepare whole fish, sashimi, or Japanese-style meals
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 before storing
Sharpening: Use a whetstone (1000/6000 grit recommended) to maintain the single-bevel edge
Storage: Keep in a knife roll or wooden block to protect the blade from contact with other utensils

Important Note: Honing rods are not suitable for single-bevel knives. Do not use this knife to cut bones, frozen foods, or non-food items, as this may damage the blade edge.

Tags:

Kitchen Commercial Equipment

Snack Bar Equipment

Bakery Commercial Equipment

Food Processing Equipment

Commercial Refrigeration Equipment

Bakery Commercial Oven

Cake Display Case

Pizza Oven

Japanese Chef Knife

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