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.
Aogami Super (Super Blue carbon) Steel clad with Stainless Steel
Wa (Japanese) Handle, Octagon Cherry wood handle with Red Pakka wood collar
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Q: What is the thickness of the spine on this? How does it compare to their deba?
A: Hi there! The spine is 4mm at the handle and tapers down to about 2mm a the tip. We don't have the deba on hand right now, but I recall it being even thicker than that. It is a thick knife on comparison to other Takeda knives. - Ellie
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