Deba knife
Steel: Ginsan stainless.
Handle: magnolia wood and buffalo horn
This knife can be ordered in another steel and/or another size. Ask us for a quote!
 
The déba is the knife to cut whole fish: remove the fillets, cut the fins, cut the head and the central bone. To accomplish all these tasks, different parts of the knife are used, which have a different thickness and angle, wide and thick (and heavy as a result) it is resistant to work on the edges.
With a little technique it allows a clean work and less loss on the fish.
 
 
An exceptional cutting edge
The blade is made of Japanese Gin-san steel, a "stainless" forged steel. Its very high hardness (59-62 HRC) gives it a durable edge and the fact that it is forged (and not simply cut into its shape) allows for more refined sharpening.
A "stainless" steel is actually simply more resistant to oxidation, but it is ideal for cutting any food, even acidic fruits, without showing immediate oxidation. It is therefore relatively easier to maintain, however it must always be washed by hand and dried well with a cloth.
 
The handle is made of magnolia wood, soft and light, it is the traditional wood for kitchen knife handles . It is naturally antiseptic and water resistant.
The bolster at the top of the handle is in buffalo horn. Black in most cases, it can be ocher, marbled or all white more rarely.

 
This knife was forged, sharpened and assembled in the tradition of Japanese cutlery specific to Sakaï (Osaka prefecture), the cradle of Japanese knives.
We work in close collaboration with the craftsmen and distributors of our products, do not hesitate to contact us if you have any questions!