Japanese chef knife Deba

In our range it is the most powerful. The Deba is a knife with a decidedly strong back of the blade. It is a light knife - and yet so strong that bones and bones of meat and fish can be quickly cut with it. The combination of a wide blade and a very narrow, sharpened blade facilitates precise work when slicing and filleting fish. Helpful here: the one-sided grinding of the blade. This prevents the cut material from fraying during cutting.

Carbon steel of the highest quality is used for the cutting edge: "Yasuki", white steel. The Deba is handmade by two masters 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.