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Details
Specifications
- Series: Minonokuni Ume
- Shape: Deba (single-bevel fish and poultry butchery knife)
- Blade length: 165mm (6.5 inches)
- Steel: SK-4 carbon steel (yellow paper steel); not stainless
- Hardness: 58-60 HRC
- Grind: Single bevel with an urasuki (hollow-ground) back, ground for left-handed use
- Spine thickness: 7 mm (0.28 inch)
- Blade height: 50 mm (1.97 inches)
- Weight: 10 ounces (283 g)
- Handle: Oval (D-shaped) ho (Japanese magnolia) wood with a polycarbonate ferrule
- Item number: Ume-1537L
- Made in: Japan
A matching 165mm left-handed deba saya is sold separately.
Ume Deba Sizes
| Knife | Blade | Hand | Suited to |
|---|---|---|---|
| Ume 5.9-inch (150mm) Deba | 150mm (5.9 in.) | Right | Trout, mackerel, small bream |
| Ume 6.5-inch (165mm) Deba | 165mm (6.5 in.) | Right | Medium fish, whole chickens, yakitori prep |
| Ume 6.5-inch (165mm) Left-Handed Deba | 165mm (6.5 in.) | Left | Medium fish, whole chickens, yakitori prep |
| Ume 7.1-inch (180mm) Deba | 180mm (7.1 in.) | Right | Salmon, large bass and snapper |
| Ume 7.1-inch (180mm) Left-Handed Deba | 180mm (7.1 in.) | Left | Salmon, large bass and snapper |
| Ume 7.7-inch (195mm) Deba | 195mm (7.7 in.) | Right | Large saltwater and freshwater fish |
Matsu, Take and Ume Compared
| Line | Steel | Hardness | Best for |
|---|---|---|---|
| Matsu | Aogami #2 (blue) | 63-65 HRC | Experienced single-bevel users; longest edge retention, most delicate |
| Take | Shirogami #2 (white) | 60-62 HRC | The sweet spot; professional use, less brittle than blue |
| Ume | SK-4 (yellow) | 58-60 HRC | Novices; most forgiving and the best for learning to sharpen |
About a Hand-Forged Knife
Ume knives are made by hand rather than mass-produced on equipment. Expect visible forging marks, some unevenness in the finish and small differences between one knife and the next. These are part of the character of a hand-made knife and do not affect its performance.
Before First Use
Wash the blade in warm water with a little dish soap and dry it at once. The edge is sharp on arrival; a few strokes on a fine waterstone will refine it to the cook’s preference.
Tips for Best Results
- Use the heel for heads and collars and the forward edge and tip for filleting along the frame.
- Do not twist the blade in a joint or use it on frozen fish or heavy beef and pork bones.
- Sharpen on the beveled face first, then remove the burr with light strokes on the flat back to keep the urasuki hollow intact.
- Use a wooden or soft synthetic board; glass, stone and steel surfaces damage the edge.
Care
- Wash the knife by hand and wipe it dry as soon as the cutting is done. Do not use a dishwasher.
- Carbon steel will discolor and develop a patina with use, and it rusts if left damp, so dry the blade between tasks.
- Oil the blade lightly with camellia oil if it will sit unused.
- Read more about the care and maintenance of carbon steel knives.
Additional Info
| Blade Length (Inches) | 6.5 in. |
|---|---|
| Blade Length (mm) | 165 mm |
| Blade Width (inches) | 1.97 |
| Grind | Urasuki Chisel |
| Steel Type | SK-4 Carbon |
| Rockwell Hardness | 58-60 |
| Stainless | No |
| Handle Material | Japanese Magnolia (Ho Wood) |
| Spine Thickness (mm) | 7 |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | Ume-1537L |
| Manufacturer's Part Number | Ume-1537L |
| Manufacturer's Suggested Retail Price | No |
