Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
Blue #2 Carbon steel
The Deba Gyuto is the Western version of the traditional Japanese Deba. It has the shape and size of a traditional chefs knife but has an hourglass figure, making it stronger and heftier for the big jobs. It is for filleting fish and butchery with boneless meat and cutting half frozen food. Yo-debas have a similar weight to Western chef knives, with the added benefit of a blade that is sharper and stays sharper longer.
Rockwell Hardness: 61:63
Knife Shape: Yo-Deba Gyuto
Blade Length: 240mm
Type of Steel: Aogami (Blue) #2 carbon steel
Handle Shape: Octagon
Handle Material Magnolia wood handle with water buffalo horn collar
|Calgary Farmers Market||Call for availability|
|Edmonton||Out of Stock|
|Ottawa||Out of Stock|