• TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
  • TOJIRO CLASSIC Yo-Deba 210mm F-814 from Tojiro
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TOJIRO CLASSIC Yo-Deba 210mm F-814

TOJIRO CLASSIC Yo-Deba 210mm F-814

$265.00 CAD
$265.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The perfect first knife. This knife is a great choice for chefs who want reliability, performance and low maintenance without breaking the bank.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - 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.

About TOJIRO- The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. These are super popular among chefs, cooking students, or anyone who wants to buy an amazing knife with a tight budget.

Shape Yo-Deba
Maintenance Level Low
Blade Length 210 mm |
Blade Height 50 mm
Thickness 3.9 mm
Weight 330 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO CLASSIC
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375408145 SKU: F-814

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["knife","deba","edge"].

Review highlights

Reviews

Excellent knife for fish

"Very satisfied with this purchase. The knife is well balanced, feels great in hand, and cuts salmon perfectly — clean and smooth, with almost no effort. The steel quality is excellent, easy to sharpen and holds its edge for a long time. Highly recommended!"

— Oleksandr P. (5/5)

Tojiro Yo-DEBA

"Great knife for the price. Holds and edge, beefy and cuts with ease."

— Scot W. (5/5)

Bigg Nife - Very useful

"The beast. Fantastic for breaking down big fish, a little large and heavy for fine work but also doesn't bat an eyelash at fairly chunky fishbones. Also excels at generally busting up proteins where the heft can really be a joy. Sometimes I reach for it just because I want the weight and size, like splitting a squash, with a spine this thick I won't worry about doing something horrible to it."

— Duchess P. (5/5)

First quality knife

"First quality knife I bought. Staff was extremely helpful to pick out a knife that works for what I wanted. The knife is well made and SHARP! Easy to keep the edge too."

— Matt E. (5/5)

Nice double beveled Deba

"If you're looking for a Deba to breakdown fish without wanting to enter into the single bevel neighborhood, this is the knife for you. The knife is very thick and heavy but also makes it super tough behind the edge. Perfect for getting through tough fish bones. It holds a decent edge for VG10."

— Aaron (5/5)

Very nice.

"Stellar fit and finish. Tojiro does leave a bit of a rough finished choil but that is to be expected. Every other aspect of this knife is spot on and well finished. A little touch up at the choil and it will be perfect."

— Alex J. (5/5)

New addition

"This is our 3rd knife from Knifewear and we love it!"

— Kelly F. (5/5)

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