A deba is a thick, heavy, traditional single-bevel knife used for fish. It makes it possible to slice off the head and separate the flesh from the backbone in one clean, precise stroke. It is also used for chopping, effortlessly, thanks to its weight.
The blade is made from Hitachi aogami 2 “No. 2 blue steel,” one of the steels most frequently used for traditional knives. The alloy contains more than 1% carbon, as well as chromium and tungsten; the addition of carbides makes it more resistant to wear and shocks than shirogami.
The blade is very hard, so the edge remains sharp longer. The ni-mai (two layer) coating reveals the damask only on the front face of the blade. The concave back, known as the “ura-suki,” is left in non-stainless steel and a natural patina will appear. We therefore recommend you dry the blade well after use.
The magnolia-wood handle is painted black with red marbling, and then varnished for protection. A golden ring separates the handle from the buffalo horn ferrule. The finishing is perfect: the contrast between the damask steel and the engraving on the blade with the red and black handle make this a magnificent, unique knife.
IMPORTANT:
The 90/10 bevelled blade is for right-handed use only.
The blade requires special care to prevent rust.
*Weight : 257g / 9.06oz
*Blade length : 167mm / 6.57inch
*Total length : 310mm / 12.2inch
cat_aogami2 cat_miki cat_fujitamarunoko
