Japanese Deba Knives were designed primarily to cut fish, though have also been found to be a good choice for other meats, and coming in in varying sizes up to 30cm. The first made an appearance during the Edo period (1603 – 1868) in Sakai, Japan.
Its design makes it good for beheading and filleting fish, with its thickness, and 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 then rides against the fish bones, separating the fillet. The Deba knife is not intended for chopping large diameter bones.
Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are carbon steel and stainless steel composite, these still need care to avoid surface rust. It is recommended that knives be wiped clean after use, and not put into a dishwasher.
Handles have a rounded profile in Magnolia Wood, with the blade being Forged High Carbon Steel 1.1%(SHIROGAMI). Blade is bevelled on one side only.
PLEASE NOTE: Please keep it clean and dry to avoid rusting.