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 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?
- Steel: Aogami #2 (Blue Carbon)
- HRC: 63:64
- Length: 177mm
- Height at heel: 55mm
- Spine thickness: 6.8mm
- Weight: 288 grams
- Edge/Bevel: Single
- Handle: Zebra wood w/African Blackwood and Spalted tamarind
- Blacksmith: Yauji Yoshihiro
- Origin: Echizen, 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 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?
- Steel: Aogami #2 (Blue Carbon)
- HRC: 63:64
- Length: 177mm
- Height at heel: 55mm
- Spine thickness: 6.8mm
- Weight: 288 grams
- Edge/Bevel: Single
- Handle: Zebra wood w/African Blackwood and Spalted tamarind
- Blacksmith: Yauji Yoshihiro
- Origin: Echizen, Japan