Price Reduced, Overhauled. Tsukiji Masamoto Ai Deba 185mm. 6mm thick, professionally sharpened. Includes a new replacement handle.

This is an additional replacement handle for a 180mm deba knife. It is made of domestic white朴木 (magnolia wood). While not an original Masamoto product, it is a versatile item with a solid construction that I personally use and like.

Although the current handle is in good condition, I thought it would be nice to have a new one, so I've included it.

Knife handles are consumables. It is recommended to replace them when they become old or cracked.
Although this is a versatile item, I believe it is easy to grip and use. It is for deba knives.

The knife has been fully refurbished (OH'd). The blade was flattened with a coarse diamond whetstone and then sharpened. All sharpening was done by hand using natural stones and fine ceramic whetstones.
No power tools such as belt grinders or sanders were used. Polishing was also done by hand. It was not polished with blue and white polishing compounds using a sander.
I am cautious about heat treatment when sharpening knives. The sharpening was not done with a belt grinder. You can tell by looking at the edge.

This is a Japanese knife. It can easily make finely chopped green onions. It cuts more finely than a 2mm Santoku knife. I tested it after sharpening. The edge has been re-finished with a BH whetstone. It also cleanly slices through chicken thigh meat with the skin on.
The finishing process is the same as that used for sharpening sashimi knives.

I refurbish and re-sharpen old knives. Personally, I believe older steel, when properly cared for, is better than modern blades.
The handle is the original. It is firmly attached, and it would have been impossible to remove without breaking it, so I left it as is. The insertion point appeared unfinished, so I applied wax to it at the end (to prevent water intrusion, a common practice for Japanese knives).

Regarding the sharpening, chips near the heel have not been corrected. To fix them would require grinding down the entire blade. Since it's the heel, I decided it would be fine to leave the small chips, assuming they would be addressed after a few more sharpenings. I don't believe it will cause any particular issues with use.

The sharpening is primarily done by hand. Instead of a grinder, I use oil stones from Arkansas, USA, as medium and finishing stones, then finish with SPF ceramic, and finally use a BH oil stone from Arkansas, USA (similar to a very fine and hard stone like Monzen Aoto from Kyoto, Japan) for the final polish.