Moriya Munemitsu Kuchigane Chu Deba 130mm Gingami #3 Stainless Steel

Moriya Munemitsu YHC is a subsidiary of Hitachi Materials Magic, which puts them in very fine company indeed. One fellow subsidiary is Yasugi Specialty Steels ('YSS'), producers of the cutlery-grade stainless from which this deba knife is produced.

Gingami#3 is a high-grade steel with high rust resistance and carbon-like hardness and edge-holding. Manufacture of this knife is highly automated and while that may not be as romantic as some of this company's sought-after wa-bocho, standards and quality control are industry-leading. Heat treatment is exacting. 

The GK-series Chu Deba is the goldilocks-sized cleaver for fish, neither too big nor too small, but it's still a hefty piece of work that provides Japanese-level sharpness in an easy-care, low maintenance package. Use it to break down and fillet any pan-sized fish, even when a little force is required - this is not a delicate knife. You'll find it deals handily with poultry, crab and lobster but it is not suitable for breaking down heavy soup bones, so best not to get too carried away.

The full-tang blade with integrated steel bolster is attached to the sculpted goban handle with three rivets, designed to retain its beauty and integrity for many years. Goban is the Japanese term for a wood fibre and resin product that's very durable and feels great in the hand, offering reassuring grip as well as aesthetic appeal. Fit and finish are top-notch. A practical choice for the busy fish-lover's home kitchen.