Deba: This would be the first knife a sushi chef would reach for at the start of each day to break down their fish. Traditionally the deba is a single bevel knife designed specifically for fish butchery, but it can also be found in 50/50 beveled versions called “Yo-deba”. 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 easily navigate through fish skin and certain bones. 

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: VG10
• HRC: 60~61
• Edge Length: 208 mm
• Height at heel: 48.48 mm
• Distal Taper Heel: 4.49 mm
• Distal Taper Mid: 4.38 mm
• Distal Taper Tip: 0.67 mm
• Weight: 277 grams 
• Handle: Octagonal Wenge w/Buffalo Horn Collar 
• Shape: Deba
• Finish: Damascus
• Cladding: Stainless
• Construction: Ni-Mai
• Edge bevel: Single 
• Knife Line: VG10 Damascus
• Blacksmith: Shigeki Tanaka
• Maker: Shigeki Tanaka
• Sharpener: N/A
• Place of Origin: Mimi City, Hyogo, Japan