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.
The Facts Rockwell Hardness 60:62 Knife Shape Deba Blade Length 210mm Type of Steel VG10 Stainless Steel Handle Material ECO wood with welded bolster
Care for stainless steel knives
To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.