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 Masashi Single Bevel knives - Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.
Masashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.
Knife Shape | Deba |
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Blade Length | 165mm |
Blade Height | |
Weight | |
Spine Thickness at Heel | |
Steel Type | Shirogami #2 (White Carbon Steel) |
Rockwell Hardness | 61-63 |
Edge/Bevel | Single Bevel, right hand bias |
Handle | |
Blacksmith | Masashi Yamamoto |
Knife Line | Masashi Single Bevel |