Tsunehisa Ginsan Deba 150mm

Tsunehisa Ginsan Deba 150mmTsunehisa Ginsan Deba 150 mm Buffalo Handle The Tsunehisa Ginsan Deba 150 mm is a traditional Japanese deba bcha heavy bladed kitchen knife primarily designed for fish cutting and butchery. In this variant, the knife is fitted with a buffalo horn handle (), which is a classic material in premium Japanese knives prized for its durability, moisture resistance, and refined look. Blade & Steel Steel type: Ginsan (Silver 3) stainless steel a semi stainless

Tsunehisa Ginsan Deba 150 mm –  Buffalo Handle

The Tsunehisa Ginsan Deba 150 mm is a traditional Japanese deba bōchō—a heavy-bladed kitchen knife primarily designed for fish cutting and butchery. In this variant, the knife is fitted with a buffalo horn handle (水牛柄), which is a classic material in premium Japanese knives prized for its durability, moisture resistance, and refined look.

Blade & Steel

• Steel type: Ginsan (Silver-3) stainless steel — a semi-stainless high-performance alloy with good edge retention and corrosion resistance, yet relatively easy to sharpen for a Japanese knife.

• Length: 150 mm (about 5.9″) — a versatile size suitable for most medium fish and everyday kitchen tasks.

• Bevel: Traditionally single-bevel (often right-hand grind) to facilitate controlled cuts along bones and fillets.

• Construction: Typically san-mai or clad construction, where a hard Ginsan core is bonded between softer stainless layers.

Handle

• Material: Water-buffalo horn handle — valued for its elegant dark finish, natural grain, and resistance to moisture compared with many wooden handles.

• Traditional handles often have a wa-style grip — octagonal or D-shaped — giving good ergonomic balance and tactile feel.

Purpose & Use

The deba is traditionally used in Japanese cooking for:

• Beheading and filleting whole fish without damaging delicate flesh.

• Breaking down fish and poultry joints due to its thick spine and heavy blade.

• Providing precise control for detailed butchery tasks.

Care & Maintenance

• Hand wash only and dry immediately to protect both the blade and horn handle.

• Avoid dishwasher use, as detergents and heat can damage the handle and dull the edge.

• Regular sharpening with whetstones preserves performance.