Description
- About this item
- THE JAPANESE DEBA KNIFE. Traditionally used in Japan for the butchery of whole fish, the 5.5mm thick Deba Knife is designed not only to excel in the preparation of fish, including chopping, gutting and filleting with precision, but also fairs excellently to part out poultry or for use as a vegetable cleaver. The heavier, thicker blade versus western style fillet knives provides for a different experience, one that many chefs prefer. SINGLE BEVEL KNIFE EDGE: Traditional Japanese knives in the hands of premier chefs are usually of a single bevel ground edge in order to give the most precise and sharp edge. Our blades are meticulously sharpened to a 15° edge on the right side while the other side remains flat. A conventional Compound edge is sharpened on both sides usually resulting in a 30° edge which is not as sharp. Our design gives you an incredibly sharp edge while you cut and a flat side helps to separate food slices. HIGH QUALITY STAINLESS STEEL:The professional cook's knife premium german stainless Steel blade help to keep sharp and durable.It is manufactured from german high-quality 5Cr15Mov Stainless Steel that maintains its functionality for a long time. ERGONOMIC ROSEWOOD HANDLE: Meticulously constructed of a handsome combination of rosewood. The carefully engineered handle is designed for superior hand control and tapers slightly larger towards the tail of the handle, allowing for tactile feedback for better use of your knife. SATISFACTION GUARANTEE: You satisfaction is our GUARANTEE. We are so confident that you will love your Traditional Japanese Professional Chef Knife
Size:Blade Length 18cm
Deba Knives, pointed carving knives, are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. They come in different sizes. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel. The carbon steel blades, however, can be sharpened into a sharper cutting edge. The deba is not intended for chopping large diameter bones. Product Name: Sashimi Deba Fish head knife Salmon knife Blade material: 5Cr15Mov stainless steel Handle material: Rosewood Handle for long time use, no distortion, no shrinkage, no fading Hardness:HRC58±2 Features: strong and durable, antioxidant
