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 Yamamoto - 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. The cool thing about him is that he works entirely by himself hand-making all of his blades and putting on the handles, the whole enchilada. Well, his coolness goes beyond his talent. He’s also a bit of a risk taker, he likes to forge knives in his flip-flops as well as light cigarettes off glowing pieces of steel he’s working with. Bad. Ass.