• Kikuichi Cutlery Kasumi Series Deba. Traditional Japanese boning knife for fish made of white #2 carbon steel. Available in sizes 10 cm, 12 cm, 13 cm, 15 cm, 18 cm, 19 cm, 21 cm, and 24 cm.
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Kikuichi Cutlery

Kasumi Series Deba

Kasumi Series Deba

DK10

$250 USD
$250 USD
Sale Sold out
Shipping calculated at checkout.
Size

Kasumi our most popular traditional single bevel series. Hand forged in the sword making tradition from two pieces of steel, the Kasumi series are ideal knives for chefs wanting a higher level of quality. The harder steel holds its edge longer resulting in a true professional knife.

Hand engraved with the Kikuichi chrysanthemum logo.

Comes with Saya.

Professional Lifespan 7-10 Years
Blade 2 Layers; Hand Forged
Edge White #2 Carbon Steel
Spine Soft Carbon Steel
HRC 61-64
Bevel Single
Handle “D” Shaped Wa Handle
Japanese Magnolia
Water Buffalo Ferrule
(Ebony handle available request)

Please contact us for left-handed pricing and availability as well as custom orders.


CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen

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Customer Reviews

Based on 1 review
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D
D Satoshi Namba
Deba

Great solid knife with a very sharp edge! If you’re looking for a light weight Deba then this knife is not for you. It has some heft which I believe helps in cutting through meats.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
D
D Satoshi Namba
Deba

Great solid knife with a very sharp edge! If you’re looking for a light weight Deba then this knife is not for you. It has some heft which I believe helps in cutting through meats.