Deba: This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. It is also quite adept to other butcher jobs. Try breaking down some chickens when you first get it, you’ll thank me. Deba translates to “short fat tooth” which resembles a shark’s tooth….pretty rad I’d say! Once you use a deba you will ask yourself, why have I not owned one of these until now?
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami #2
- HRC: 61~63
- Edge Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: Wa-D Shaped Burnt Chestnut w/Plastic Collar
- Shape: Ko-Deba
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: Nashiji
- Maker: Fujimoto
- Place of Origin: Sanjo, Japan
Deba: This would be the first knife a sushi chef would reach for at the start of each day. Traditionally the deba is a single bevel knife, designed specifically for fish butchery. It is also quite adept to other butcher jobs. Try breaking down some chickens when you first get it, you’ll thank me. Deba translates to “short fat tooth” which resembles a shark’s tooth….pretty rad I’d say! Once you use a deba you will ask yourself, why have I not owned one of these until now?
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami #2
- HRC: 61~63
- Edge Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: Wa-D Shaped Burnt Chestnut w/Plastic Collar
- Shape: Ko-Deba
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: Nashiji
- Maker: Fujimoto
- Place of Origin: Sanjo, Japan
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