This is a double bevel knife. A bit narrow and thin version of deba.
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.
|Steel Type||Aogami Super (Super Blue carbon) Steel clad with Stainless Steel|
|Handle Material||Rosewood handle with pakka wood collar|
|Knife Line:||Takeda NAS|
|Calgary||Out of Stock|
|Calgary Farmers Market||Call for availability|
|Edmonton||Out of Stock|
|Ottawa||Out of Stock|
|Vancouver||Out of Stock|