This San-maï Deba feature a thick and heavy blade, good distal taper and nimble tip. It give to this blade a good weight. Confortable pinch grip for fish butchery with the polished spine and choil as well as the 16x19mm Emoto. The Bog Oak handle with extra long ferrule compliment the blade.
The 115CrV3 (Silver steel) is a high carbon (1.15%), low alloyed steel. It has been widely used to make cutting tools. Sheffield silver steel is used in France for straight razors and in Finland for Puukko knives.
Blade materials: Historic dirty wrought iron clad (0.08% C) with 115CrV3 core
Bevel: double, flat, 50/50
Finish: Fully stone polish with Kasumi
Hardness: 63-64 HRC
Handle length : Wa, 145mm (octogonal)
Handle materials: Bog Oak (5500 years old) with G10 spacer
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 150mm
Blade height at heel: 52mm
Spine thickness at handle: 6.6mm
Spine thickness mid-blade: 5.3mm
Spine thickness 1cm from tip: 1.2mm
Balance point: Near the heel
Overall length: 305mm
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at firstname.lastname@example.org.
My blades are made from carbon steel not stainless steel, it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything.
The knife is polished using whetstones. It will be easier for your to maintain it or to improve my work.
UK postage with Royal Mail (Special delivery before 1pm)
International postage with DHL express (Custom and taxes PAID when buying this item)