MAC Handmade Shirogami Deba Knife 30 cm HO Series HO-DE-210

Sakai Hocho Masahisasaku (HO Series)

A premium line of traditional Japanese knives designed for professional use, made from Yasugi Shirogami white steel with a polished finish. These knives are extremely sharp and easy to sharpen. Each knife in the HO series is handcrafted by skilled artisans in Seki, Japan, using traditional materials and techniques. Every knife is certified by the Sakai Knife Makers’ Association as a genuine handcrafted Japanese knife.

This knife has a single bevel, sharpened on one side only, making it razor-sharp. During slicing, the pieces are gently pushed aside, allowing you to continue cutting without interruption. This knife is hand-forged from Shirogami #2 steel, specifically designed for slicing and filleting fish.

It features a traditional magnolia wood handle with a buffalo horn ferrule (the color of the ferrule may vary due to its natural uniqueness and may not match the one shown in the photo).

Care Note: Shirogami steel is high in carbon and among the sharpest steels used in kitchen knives, but it is not stainless. Proper care is essential, clean and dry thoroughly after every use to avoid rust.

Key Features:

• Blade made from Shirogami (White Steel #2)

• Handcrafted and hand-forged construction

• Exceptionally sharp and hard

• High durability and excellent edge retention

• Hand-sharpened for outstanding performance from first use

• Comfortable magnolia wood handle

• Authentic Japanese craftsmanship

The Deba knife is a traditional Japanese knife primarily used for cleaning and filleting fish, but it is also suitable for poultry and other meats with small bones.

The substantial weight of the Deba is intentional and desirable, as the durable part of the blade edge can be used, when handled carefully, to cut through or break down bones found in small to medium-sized fish and poultry. Deba knives are commonly used to cut fish heads in half. However, they are not recommended for chopping through large bones. As with all knives, care must be taken not to apply lateral force (sideways pressure perpendicular to the blade’s length), as this can cause the edge to crack.

The spine of the Deba tapers significantly along its length, resulting in a tip that is fine and sensitive enough for the user to feel whether they are touching bone. This makes it ideal for filleting tasks. The Deba’s tapered blade and sturdy handle create a balance point centered near the heel of the blade, making the knife far more maneuverable than one might expect. The combination of excellent balance and a fine edge also makes this knife surprisingly effective for delicate tasks.

Shirogami – A Historic Steel

Known also as Tamahagane or Yasuki-Hagane, this type of steel is one of the finest for crafting knives and plays a key role in the heritage of Japanese blades. MAC uses Shirogami as the core steel in this knife (one of the hardest steels globally) and layers it with iron through traditional forging.

If you're looking to slice ingredients into ultra-thin, symmetrical cuts with precision and ease, the single-bevel edge of this knife is ideal. This design is a staple of Japanese cuisine, where knives are often sharpened only on one side for superior performance.

Comfortable Magnolia Wood Handle

The first point of contact with any knife is the handle—and this one honors the Japanese culinary tradition. Made from durable magnolia wood, it withstands heavy use and kitchen conditions. Its rounded shape makes it comfortable and easy to control from any angle, giving you ergonomics and precision. The wood and blade come together with a natural buffalo horn collar, enhancing both durability and beauty.

Made in Japan

MAC was founded in 1965 and has sold over 30 million knives worldwide. Renowned for their reliability, modern design, and unmatched Japanese craftsmanship, MAC knives are a trusted choice for professionals around the globe.

Additional Specs:

• Blade length: 21 cm

• Rockwell hardness: HRC 61

• Gift box packaging included

Care Instructions:

Avoid using the dishwasher for any of your quality knives. Hand washing with warm water and promptly drying is sufficient for all stainless steel knives. No matter which knife you use, it will eventually need sharpening to maintain optimal performance. Knives made from softer steel require more frequent sharpening with a whetstone, but they can be temporarily restored using a honing rod.