About the Shape - Although Debas are usually suited to butchering whole fish, this little guy its designed for more regular kitchen use. This size can be used for anything from chopping veggies to breaking down chickens and ducks.
About Fujimoto Nashiji - The Fujimoto Nashiji achieves a great balance in knife making; extremely high performance, along with minimal maintenance. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction because it gives a long lasting edge and also easier maintenance than a full-carbon steel knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.
|Spine Thickness at Heel||3mm|
|Steel Type||#2 Aogami (Blue carbon) Steel clad with Stainless Steel|
|Handle||Wa (Japanese) Handle, Oval burnt chestnut wood with plastic collar|
|Knife Line||Fujimoto Nashiji|