Ittetsu is a relatively new maker for us, but what we have seen we have been very impressed with.

SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. This version of the single bevelled edge is designed for left handed users. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. 

FINISH: Kurouchi. This rustic finish is achieved by leaving the forge scale on that forms during the knife's production. It not only looks great but gives some protection against rust.

Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns.

HANDLE: Magnolia handle with a plastic ferule

BLADE LENGTH: 150mm, 165mm and 180mm.

MAKER: Ittetsu - Echizen, Japan

These knives are hand-forged so there may be slight variations in measurements and finishes.