This is the strongest knife in our range. The Deba is a knife with a very strong blade back. It is a light knife - and yet so sturdy that bones and bones of meat and fish can be cut up quickly with it. The combination of a wide blade and a very narrow, sharpened blade makes it easier to work precisely when slicing and filleting fish. The one-sided sharpening of the blade is helpful here. A carbon steel of the highest quality is used for the cutting edge: "Yasuki", white steel. The deba is handmade by two master craftsmen in Sakai.

For a Japanese chef, precise cutting technique has always been a natural part of cooking - Japanese knifemakers manufacture according to this standard. The result are knives that are unique in sharpness and handling. Where European knives consist of a steel all the time, Japanese knives are forged from a combination of soft iron (for the outer layers) and extremely hard (about 62-63 HRC), high-purity carbon steel (for the cutting edge).

We have selected two knives: a utility knife for meat, fish and vegetables with a sharpening on both sides. The second, the Deba, a really heavy knife with a very wide blade ground on one side, is traditionally used to cut meat or fish (freshly caught). With both knives you cut only on the wooden board, never on marble or glass.