About the Shape - Deba means “short fat tooth” in Japanese, and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish, as it is used to fillet whole fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.
Don’t let the shape and weight of a Deba fool you; they are nimble and precise when wielded properly. This deba is great for large fish, such as halibut.
About Haruyuki Ginjo - This single bevel series is forged and sharpened in the city of Sakai in Osaka Prefecture. Sakai is renowned for making kitchen knives, and it is said that 90% of professional chefs in Japan use knives from Sakai. The Haruyuki Ginjo embodies Sakai quality. Its nicely polished choil and spine make the knife more comfortable to hold and the kireha (the outside angled part of the knife) is sharpened to a very at edge which makes sharpening a breeze.
Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.