Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel
Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel

Japanese Deba Knife 120mm Made in Japan 🇯🇵 Super White Steel

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$110.00
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$110.00
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Deba Knife

 

Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. ... The deba is not intended for chopping large diameter bones.
Deba are commonly used to cut fish heads in half and, when used with the correct techniques, they can safely be used to remove and split open the legs and claws of crabs. However, the Deba is not recommended for chopping though large bones, and care must be taken, as with all knives, not to subject the blade edge to sideways forces (Perpendicular to the main axis, or length, of the blade), as this can result in chipping or cracking.

The spine of the Deba tapers considerably along its length, which means it is also possible to have a tip which is thin and sensitive enough that the user can feel whether or not it is touching the bones. This is ideal feature for a knife used for filleting. The tapered blade and stout handle of the Deba create a point of balance which is centered at the heel of the blade, and this results in the substantial knife feeling far more agile than one would expect. The combination of good overall balance and thin blade tip also result in a knife which is surprisingly good for doing delicate work.

White steel is made from finely grained carbon steel that lacks a lot of contaminates within the iron, meaning that knives made from white, high-carbon steel are able to sharpen into a razor-like edge. Many sashimi chefs love white steel knives because they can create very fine, exact cuts of fish, vegetables, and garnish. Very volatile and difficult to forge, white steel varies in its level on carbon content. #1 has the highest and will, therefore, hold its cutting edge the best. However, it’s also the most brittle, which is typically why #2 is the most commonly used by chefs.. 


SPECIFICATIONS

 

Overall Length: 240mm

Blade Length: 120mm

Blade Thickness: 0.5mm

Brand : Tomita

Style: Fully Forged, Full Tang

Bevel: Single  Bevel

Steel: Super White Steel

Hardness: 58 HRC

Handle Material: Magnolia Wood 

Weight: around 250Grams

Made in: Japan 🇯🇵