[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm - Seisuke Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm - Seisuke Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm - Seisuke Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm - Seisuke Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm - Seisuke Knife

Hideo Kitaoka

[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm

$626.00
Sold out
SKU: HKLW2-D-DB180S
Option
Subtotal$626.00
Pickup currently unavailable at 1532 NE Alberta st.

[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Deba Japanese Chef Knife 180mm

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
Thanks for signing up for restock notifications!
There was an error signing up for restock notifications. Please try again.

Sign up for restock notifications

Notify Me

Hideo Kitaoka

Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels. . He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production centre for forged blades to be awarded the nationally recognized Traditional Craft Product accolade.

Specifications:
Knife Type: Deba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
HRC: 60-61
Blade Type: Single edged blade
Blade Length: 180mm (7.1")
Blade Height: 52mm (2")
Blade Thickness: 7mm
Handle Material: Shitan Handle
Ferrule Material: Pakka wood
Handle Length: 134mm (5.3")
Weight: 318g (11.2 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.