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 as well, try breaking down some chickens with a shorter deba, you’ll thank me.
- Steel: Shirogami #1 (White Carbon)
- HRC: 65:66
- Length: 210mm
- Height at heel: 57mm
- Spine thickness: 5mm
- Weight: 403g
- Edge/Bevel: Single
- Handle: D Shaped Magnolia Wa-Handle w/ Black Plastic Collar
- Shape: Yo-Deba
- Finish: Nashiji
- Blacksmith: Fujiwara Hamono
- Origin: Tokyo, 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 as well, try breaking down some chickens with a shorter deba, you’ll thank me.
- Steel: Shirogami #1 (White Carbon)
- HRC: 65:66
- Length: 210mm
- Height at heel: 57mm
- Spine thickness: 5mm
- Weight: 403g
- Edge/Bevel: Single
- Handle: D Shaped Magnolia Wa-Handle w/ Black Plastic Collar
- Shape: Yo-Deba
- Finish: Nashiji
- Blacksmith: Fujiwara Hamono
- Origin: Tokyo, Japan