This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
The Yo-deba is the Western version of the traditional Japanese Deba. It is for filleting fish and butchery with boneless meat and cutting half frozen food. Yo-debas have a similar weight to Western chef knives, with the added benefit of a blade that is sharper and stays sharper longer.
|Steel Type:||#2 Aogami (Blue carbon) Steel clad with Stainless Steel|
|Handle Material:||Burnt chestnut wood with plastic collar|
|Calgary Farmers Market||Call for availability|
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