Nakamura Hamono Kurouchi Deba Knife 210mm
The Nakamura Hamono Kurouchi Deba Knife 210mm is a handcrafted Japanese kitchen knife by Nakamura Hamono, a 120-year smithy in Oita, Japan. This double-bevel knife is made from Aogami No. 2 steel and soft iron using the traditional hon-warikomi technique. It features a sakura wood handle and is engraved with the signature of the smithy.
About the Blade Shape: A traditional Japanese fish butchery knife, deba knives are built for breaking down whole fish with power and control. The thick spine and substantial weight provide strength for cutting through heads and bones, while the sharp single-bevel edge allows for precise filleting work. Although traditionally designed for fish preparation, they are also suitable for cutting poultry and other meats with small bones as well.
| Blade Shape | Deba | Handle Length |
|
| Blade Material | Aogami No2 | Handle Material |
Light Beige Sakura Wood |
| Blade HRC | 61-63 | Handle Shape | Oval |
| Blade Finish | Kurouchi | Total Length |
|
| Blade Length | 210mm | Weight |
|
| Spine Thickness at Heel | Usage | Fish, Meat | |
| Edge | Double-edge (50/50) | Origin |
Oita, Japan |
| Handedness | Right hand, Left hand |
- Amakusa Red Sharpening Stone (natural stone)
- Grit: #500-#800
- Size: 150 x 45 x 30mm*
- Weight: 525 gr*
*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.
HOW TO USE?
- Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
- Do not use the knife in twisting motions.
- Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.
HOW TO CLEAN?
- After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
- Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.
HOW TO SHARPEN?
- Use the FREE WHETSONE included with the knife for sharpening. It is recommended by Nakamura Hamono.
- Remember to sharpen both sides evenly as this is a double-bevel knife.
HOW TO STORE?
- Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
- If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
- If you are storing them in a drawer, keep the edge from touching anything else.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
Import duties, VAT, or local customs taxes may apply once your order reaches your country.
These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.
These fees are the customer's responsibility and thus must be paid upon delivery.
FOR U.S. CUSTOMERS: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
AS FEATURED ON YOUTUBE
Watch Nakamura Hamono forge knives and tools by hand, 120 years of tradition, still alive in Nakatsu.
About the Craftsman
Nakamura Hamono was founded in 1900 by master smith Eiji Nakamura, who trained under local sword makers in Nakatsu City, Oita Prefecture. Originally established as a kama (sickle) forge, the workshop expanded its craft under the second generation to include specialised tools such as warakiri, or rice straw cutters. Now led by the fourth generation, the Nakamura family continues to run the forge as a family operation, with father and son working side by side and the mother managing customer relations.
Over 120 years later, the smithy remains one of only two blacksmith workshops still active in Nakatsu. The name Nojiyama-naka, or Marunaka, reflects an old regional custom where forges combined local place names with surnames to distinguish their shop.
This heritage continues today in a workshop known not only for kitchen knives, but also for hand-forged sickles, shears, hoes, and field tools used by chefs, farmers, and tradespeople across Japan. Every piece is crafted in-house using traditional methods, with a focus on precision, durability, and connection to community.
PHILOSOPHY AND PROCESS
Crafted in Nakatsu, Trusted Worldwide
Nakamura Hamono has been forging blades in Nakatsu City, Oita Prefecture since 1900, when Eiji Nakamura established the workshop after training under local swordsmiths.
Now in its fourth generation, the family-run forge is led by Tetsuyoshi Nakamura and his son Kozo, with the mother managing customer care. Their small-scale production continues in the same workshop where it all began. Today, Nakamura knives are trusted by chefs, craftsmen, and collectors not only in Japan but around the world. Despite growing international recognition, every blade is still crafted in-house using traditional tools and methods.
A Family Forge with a Purpose
At Nakamura Hamono, craftsmanship is personal. Every knife is shaped, sharpened, and finished by hand, with production intentionally kept small to preserve quality. The family does not operate like a factory.
Kozo Nakamura continues to train under his father, learning the same techniques passed down since the Meiji era.
Alongside their core products, the family provides lifetime maintenance for each blade, including sharpening, repair, and reconditioning. This approach reflects their philosophy: trust comes first, and every tool should be built to last and serve its user well.
Forged, Ground, Sharpened, and Fitted by Hand
Nakamura blades are made using traditional high-carbon steels such as Blue #1 and Aogami, selected for their edge stability and fine grain. The entire process, from forging and heat-treating to grinding, sharpening, and handle fitting, is carried out within the Nakamura workshop.
This hands-on process ensures quality at every stage and gives each knife a unique character. With subtle forge markings, hand-polished handles, and an edge finished in three stages, every Nakamura knife carries the mark of its maker and the legacy of a craft honed over generations.
MESSAGE FROM THE MAKERS
We are the Nakamura family, fourth‑generation blacksmiths from Nakatsu. Every blade we forge carries not only steel, but our years of dedication and care. We do not chase speed or scale. Instead, we focus on tools made to work and last.
Our promise is simple: you will have our support for life. We sharpen, repair, and recondition every blade we create. When you choose a Nakamura knife, you choose trust, continuity, and the quiet confidence that comes from true craftsmanship.
Frequently Asked Questions
Are Nakamura Hamono knives dishwasher safe?
No, Nakamura Hamono knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.
How should I care for my knife?
After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.
Will my Nakamura Hamono knife rust?
Nakamura Hamono knives are made of Aogami No.2 (Blue Steel #2), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.
How much will shipping cost?
All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.
Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country). US customers please see our Important Notice for US Customers.
How do I sharpen my Nakamura Hamono knife?
Please watch the video below.
Caring for your Nakamura Hamono knife will make it last for decades. We recommend sharpening the blade following the instructions in the video below using your whetstone included FREE with your purchase.