About the Shape -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.
About the Maker - Sasaoka-san and his brother are well known Tosa knife-makers that specialize in single-bevel blades. They're known for using blue carbon steel as opposed to white carbon steel, the steel typically used for debas, yanagibas and usubas. We originally carried their work with the Masakage single-bevel line, but they have since forged out their identity as knife-makers and produce blades under their own brand.
The black finish and dark handle of this series makes them even more special. Darker, unpolished blades were traditionally frowned upon in the world of Japanese knives, but we think they make these knives extra badass.
|Steel Type||Aogami #2 (Blue Carbon Steel)|
|Handle||Wa (Japanese) Handle|
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