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. The single bevel design allows the knife to get super sharp, and lends itself perfectly to the overall breakdown of fish. The hefty weight allows the user to navigate easily through fish skin and certain bones. 

KNIFE SPECS:

• Steel: SK Carbon
• HRC: 60:62
• Length: 
• Height at heel: 
• Spine thickness: 
• Weight: 
• Edge/Bevel: 50/50
• Handle: Western Style Pakka Wood
• Shape: Yo-Deba
• Knife Line: Nihonko
• Company: Sakai Kikumori
• Origin: Sakai, Japan