Xu Cheng Ji Hand-Forged Iron-Clad Steel Deba Knife – Professional Japanese-Style Fish Head & Sashimi Cleaver

Elevate your culinary precision with the Xu Cheng Ji Fish Head Knife, a masterpiece of traditional craftsmanship recognized as an Intangible Cultural Heritage. This hand-forged Japanese-style Deba is specifically engineered for professional chefs and serious home cooks who demand excellence in seafood preparation. Combining a high-carbon T12A steel core with a rugged iron-clad exterior, this knife delivers the perfect balance of edge retention and durability for breaking down whole fish and creating clean, precise sashimi cuts.

Key Benefits

Authentic Hand-Forged Craftsmanship:** Each blade is individually forged using traditional techniques, resulting in a unique texture and superior structural integrity that mass-produced knives cannot replicate.

Premium T12A Core Steel:** Featuring a core hardness of 62 HRC, the T12A steel ensures a razor-sharp edge that glides through fish bone and cartilage while remaining easy to re-sharpen for long-term maintenance.

Traditional Iron-Clad Construction:** The "Iron-Clad Steel" technique provides a tough exterior that protects the hard inner core, offering the resilience needed for heavy-duty commercial kitchen use.

Ergonomic Rosewood Handle:** The integrated Red Acid Branch (Rosewood) handle is designed for comfort and control, providing a secure, non-slip grip that remains comfortable during extended preparation sessions.

Optimized for Performance:** The 180mm blade length is specifically shaped for processing fish over 2.2 lbs (1kg), allowing for effortless head removal and intricate filleting.

Key Specs

Blade Material:** T12A Core Steel with Iron Cladding

Hardness:** 62 HRC

Blade Length:** 180mm (Optimized for fish over 2.2 lbs)

Handle Material:** Red Acid Branch (Rosewood)

Forging Method:** Hand-forged (Intangible Cultural Heritage technique)

Finish Options:** Available in Nashiji (Pear Ground), Polished, or Kurouchi (Black Forged) textures.

How to Use

1. **Preparation:** Ensure your cutting board is stable. This knife is designed for "Deba" style tasks: removing fish heads, cutting through small bones, and filleting.

2. **Technique:** Use the heel of the blade for heavier tasks like cutting through bone and the tip for delicate filleting and skinning.

3. **Sharpening:** When the edge dulls, use a high-quality whetstone. The T12A steel is specifically designed to be easy to re-sharpen, allowing you to restore a professional edge quickly.

Care & Safety

Rust Prevention:** This is high-carbon iron-clad steel and is not stainless. It is prone to rust if left wet.

Cleaning:** Hand wash immediately after use with mild soap. Do not use a dishwasher.

Storage:** Thoroughly wipe the blade dry and store it in a well-ventilated area. For long-term storage, apply a thin layer of food-grade mineral oil to the blade to prevent oxidation.

Safety:** The blade is exceptionally sharp; handle with extreme caution. Keep out of reach of children.

Notes

"Hand-forged blade blanks, authentic forging."