This Deba from Myojin Riki Seisakusho is hand-forged with SK High Carbon Steel, heat-treated to 60-61 HRC. The Kasumi-polished blade offers pretty good edge retention as well as sharpening pleasure. The blade is paired with a wa-handle made of Japanese Ho Wood with Kuchiwa made of Resin. Available in both right-handed and left-handed version.
- Origin (Made in): Susaki, Kochi Prefecture, Japan
- Brand: Myojin Riki Seisakusho
- Knife Type: Deba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Left / Right-handed)
- Hagane (Core Steel): SK High Carbon Steel
- Jigane (Cladding): Carbon Steel
- Hardness: 60-61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 150mm (5.9") / 165mm (6.5")
- Blade Height (at heel): 50mm / 53mm
- Spine Thickness
- Above heel: 6.6mm / 6.7mm
- Middle: 5.8mm / 6.0mm
- Shape: Marugata (Oval-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Resin
- Length: 122mm / 127mm
- Overall Length: 286mm / 310mm
- Weight: 227g (8.01oz) / 263g (9.28oz)
- Hand Chiseled Mark: In Japanese Kanji "Tosa Forged" (土佐鍛錬)
About Myojin Riki Seisakusho 明神利器製作所
Myojin Riki Seisakusho is a Kochi-based knife making workshop run by Myojin Tateo (明神 健雄) and Myojin Naohito (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers.
Tateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry.
This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.