Deba Filleting Knife
The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones.
Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology the create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
A relatively light weight Deba of medium size perfect for filleting large fish or Butchery.
- White Steel #2 (HRC 62 - 63)
- Treated Oak Handle (Octagonal)
- Buffalo Horn Collar
- Single Bevel
- 150mm Blade Length
- ( Right handed use only)
SEISUKE AOGAMI (BLUE STEEL) NO.2 NASHIJI AJIKIRI CHEF KNIFE 105MM
A light, small and very versatile ' Mini Deba ' perfect for more intricate tasks or chopping herbs / vegetables. The only knife of this style that we stock.
- Knife Type:Ajikiri Knife
- Steel Type:Blue Steel No.2 Nashiji
- Blade Type: Double-edged Blade
- Blade Length: 105mm
- Blade Height:36mm
- Blade Thickness:3.2mm
- Handle Material: Burned Chestnut
- Handle Length:106mm
- Weight:120g
SEISUKE KASUMI WHITE STEEL DEBA JAPANESE CHEF KNIFE 180MM
A very affordable, substantial, traditionally styled Deba perfectly suited to filet fish and meat but can also be used as a Utility knife substitute. (Single Bevel)
- 180mm
- Shirogami white Steel
- Single Bevel
- Oval Magnolia Handle
- 332g
Tojiro DP Deba 180mm - Single Bevel
An absolute beast of a Deba, like nothing I have seen before. Weighing a whopping 380g there is no doubting the power of this knife. Will comfortably cut bone with ease.
- High carbon cobalt steel (13 Chrome Steel)
- Composite laminate handle
- Full tang
- Massive 380g in weight
- Single bevel
KANETSUNE white Steel#2 (Shirogami) Damascus Clad Deba (165mm)
- Shirogami (white steel #2) Core
- 11 Layer Damascus Clad
- Rose Wood
- Single Bevel
A premium good sized Deba suited to take the place of a Chef / Santoku. Traditionally used for boning/filleting fish but no problem with 'heavier' kitchen tasks or chopping.
- 11 Layer Damascus Clad
- Rose Wood
- Single Bevel
A premium good sized Deba suited to take the place of a Chef / Santoku. Traditionally used for boning/filleting fish but no problem with 'heavier' kitchen tasks or chopping.
KANETSUNE WhiteSteel#2 (Shirogami) Mini Deba (120mm)
The Deba is a sturdy knife traditionally used for boning/filleting fish but equally suited to using as a Chef / Santoku knife for chopping and veg prep. This Mini Deba is the perfect size for more intricate tasks, reassuringly weighty and stunning.
- Shirogami (white steel #2) Core
- 11 Layer Damascus Clad
- Magnolia Oval Handle
- Single Bevel
- HRC 60
- Shirogami (white steel #2) Core
- 11 Layer Damascus Clad
- Magnolia Oval Handle
- Single Bevel
- HRC 60
The kitchen knives of the Kai Shun Pro Sho-series have a blade made of VG10-steel which is hardened until an extremely high value of 61 HRC. Combined with the special way of sharpening in which one side is sharpened and the other side is made hollow, these knives are a pleasure to work with. They are truly razor sharp. Ergonomically speaking they have the well-known level of Kai Shun. The asymmetrical handles of laminated black pakka wood fit the hand perfectly.
The blade of the Kai Shun Pro Sho-knives is blasted on the straight side which results in a matted surface. The other side is shiny polished and shows a pattern that is made with an innovative etching technique.
Deba means pointed in Japanese and the knife is traditionally used for beheading and filleting larger fish although this is an extremely versatile knife suitable for filleting or chopping in much the the same way as a Santoku.
The blade of the Kai Shun Pro Sho-knives is blasted on the straight side which results in a matted surface. The other side is shiny polished and shows a pattern that is made with an innovative etching technique.
Deba means pointed in Japanese and the knife is traditionally used for beheading and filleting larger fish although this is an extremely versatile knife suitable for filleting or chopping in much the the same way as a Santoku.
- VG10 Core
- 37 Layer Damascus
- Pakka wood handle
- Double Bevel
- Lifetime Guarantee
