• White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed
  • White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed
  • White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed
  • White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed
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KIREAJI

White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed

White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed

$290.00 CAD
$290.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke

Shipping is free to the United States and Canada.

What is the difference between White Steel #2 and Blue Steel #2?

<Type>
Funayuki Deba
 - Single-edged: left-handed
 - Kido Finishing

<Material>
 - Blade: White Steel #2
 - Handle: Magnolia Obovata

<Size & Weight>
 - Handle to tip length: 150 mm
 - Blade height: 41 mm
 - Thickness: 5.0 mm
 - Weight: 157 g

<Brand Name>
Shiroyama (Made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.
After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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What Makes This Knife Truly Special

White Steel #2 Funayuki Deba 150mm-Kido Finishing -Left handed

A Left-Handed White Steel #2 Funayuki Deba for Versatile Fish Work

This 150mm left-handed Funayuki Deba is crafted from White Steel #2 and finished in the traditional Kido style. Lighter and slimmer than a standard deba, it offers a rare balance of strength and precision. Designed for versatility, it handles tasks from breaking down fish to filleting and slicing with ease. The final sharpening is performed by Kohei Yamatsuka, son of renowned traditional craftsman Tadayoshi Yamatsuka, ensuring a clean, precise edge. Fitted with a magnolia handle, this knife is a practical, all-in-one tool for fish preparation.

  • Notice Regarding Left-Handed Sheaths

    For left-handed knives, we provide the best possible right-handed sheath as an alternative. Unfortunately, a dedicated left-handed sheath is not available at this time. We sincerely regret any inconvenience this may cause and appreciate your understanding and cooperation.
    If you have any questions, please feel free to contact us.

  • Notice: Honbazuke Service for Left-Handed Knives Suspended Until Further Notice

    At present, due to unforeseen circumstances, the craftsman who was previously responsible for the Honbazuke of left-handed knives is no longer available. In addition, the other craftsmen in our workshop are currently experiencing an extremely high volume of work, making it difficult to arrange the necessary coordination.
    As a result, we regret to inform you that this service is temporarily suspended.
    Unfortunately, we are also unable to confirm at this time when, or if, the service will resume.
    We sincerely apologize for any inconvenience this may cause and thank you for your kind understanding.

The KIREAJI Difference

KIREAJI Complimentary Services

Every knife includes a magnolia wood saya, carefully selected and fitted to provide safe storage and protection. Upon request, we also provide complimentary Honbazuke, a practical initial hand-sharpening intended to prepare the knife for first use while allowing the owner to further refine the edge over time according to their own preferences.

KIREAJI Complimentary Services

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.

Made-to-order Japanese knives

Global Delivery from Sakai

Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.

Global Delivery from Sakai

Precautions

  • 1. Honbazuke (Initial Sharpening)

    To request Honbazuke, please select “Yes” when placing your order. This service is provided free of charge.

    Honbazuke is a practical initial hand-sharpening intended to prepare the knife for use. Because sharpening preferences vary, it is not a final sharpening customized to the individual user.

    Please note that hand-sharpening may leave visible sharpening marks that can appear similar to scratches. Customers with specific sharpening preferences, or those who intend to preserve the knife primarily as a collectible, may prefer to select “No” and receive the knife without Honbazuke.

  • 2. Protective Coating on New Japanese Knives

    New Japanese knives are coated with a transparent protective liquid vinyl coating to prevent rust during storage and international shipping.

    Especially on mirror-polished blades, this coating may appear as a rainbow-like film depending on the lighting. This is not a defect in the steel or the finish.

    How to remove the coating:

    ・Wash the blade gently with a sponge and mild dish soap, then rinse with lukewarm water.
    ・If difficult to remove, gently wipe while washing using tissue paper or a soft cloth.
    ・If residue remains, wiping with a cloth lightly moistened with alcohol (sanitizing ethanol) is effective.
    ・Never use metal scrubbers or abrasive cleaners, as they may damage the blade surface.

  • 3. Handcrafted Nature

    Each knife is handcrafted by skilled artisans and is therefore unique.

    Minor scratches or marks may be visible as a result of the handmade production process. These do not affect performance or functionality. We kindly ask for your understanding in advance.

  • 4. Natural Materials

    As buffalo horn is a natural material, color variations may occur. The actual product may differ slightly from the photos shown.

  • 5. Measurements

    Please consider the listed weight and length as approximate values.

  • 6. Inventory

    We carefully manage our stock. However, in the rare event that an item becomes unavailable after ordering, we will notify you by email.

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

Features of White Steel #2

Recommended Users for White Steel #2

  • 1. Those Who Value Sharpness with Manageable Upkeep

    White Steel #2 delivers a keen edge with a forgiving sharpening response, making it well-suited for culinary enthusiasts and professional chefs who want reliable, consistent performance without demanding maintenance.

  • 2. Those New to Japanese Carbon Steel Knives

    A foundational steel in traditional Japanese knife-making, White Steel #2 is ideal for users beginning to explore the craft and characteristics of Japanese cutlery — offering an accessible entry point into high-performance carbon steel.

  • 3. Those Seeking a Versatile Everyday Knife

    With a strong balance of sharpness, ease of re-sharpening, and moderate rust resistance, White Steel #2 suits a wide range of users — from home cooks building their skills to professionals looking for a dependable all-purpose blade.
The Japanese Chef’s Way

Before Using a Japanese Knife

A knife is more than a tool—it’s the heart of cooking. Learning how to use it properly helps protect its quality, durability, and safety, so you can enjoy it for years while elevating every meal.

Before Using a Japanese Knife

Japanese Knife Care

With the right daily care, your knife will stay sharp and reliable for a long time. Here, we share the key points to keep it in peak condition and extend its lifespan.

Japanese Knife Care

Why Great Chefs Value a Good Knife

  • A great knife is more than a kitchen tool. It affects how ingredients are cut, how flavors are preserved, and how naturally a cook can work in the kitchen.

    A well-crafted knife allows for cleaner cuts, greater control, and a more comfortable cooking experience — especially during long preparation sessions.

    In this video, discover why professional chefs place such importance on high-quality knives, and how the right knife can deepen both precision and enjoyment in everyday cooking.