Deba Knife

Basic Info

A traditional Japanese fish knife with a thick,single-bevel blade designed specifically for breaking down whole fish.Capable of filleting,descaling,bone-cutting,and slicing.

Key attributes

Origin

china

Weight

250 g

Handle

Traditional Japanese D-Shaped Wood

Blade Profile

Single-Bevel

Blade Length

18 cm

Blade Material

Shirogami

Type

Deba Knife

Blade Thickness

Thick at heel, tapers to tip

Primary Use

Fish & Seafood Processing

Hardness

HRC 60-64

Customer reviews

Sophie Muller · Homesteader

The cleaver's performance exceeded expectations when processing poultry. The blade's wedge design effectively separates joints when breaking down chicken frames without excessively damaging the meat. I advise first-time users to pay attention to mastering the correct grip angle to fully utilize its design advantages.

Charlotte Dubois · Home Cook

As a Santoku knife user, the lightweight feel of this knife has genuinely improved my slicing efficiency. The sharpness of the VG-10 core steel is excellent, offering a noticeably smooth feel when handling fish. The Damascus pattern is not only aesthetically pleasing but also provides better anti-stick performance compared to my old knife.

Henry Carter · Butcher Shop Owner

The weight distribution of the cleaver is professional. The 600g weight concentrated in the front of the blade significantly reduces effort when processing pork ribs. The toughness of the high-carbon steel is commendable; after three months of intensive use, the edge shows no chipping, requiring only periodic sharpening.

Product Description

Product Features

Classic"single-bevel"(asymmetrical)construction with a right-handed grind creates a natural steering effect for cleaner fillet separation.The blade is heavy and forward-balanced for powerful downward cuts.Thick at the heel for cutting through bones,tapering to the tip for precise slicing.Carbon steel versions offer sharpness but require rust care.

Product Specifications

Blade length varies 15-21 cm(6-8 inches),heel height can exceed 5 cm.Traditional carbon steel(e.g.,Aogami#2)has high carbon content,hardness exceeding HRC 63,with excellent edge retention.Handle is a traditional"Wa"handle,wood(e.g.,Ho wood)with buffalo horn ferrule,shaped for grip.Stainless versions(e.g.,Ginsanko)are easier to maintain.

Product Application

Specifically for processing whole fish:descaling,gutting,removing heads,and filleting(cutting along the backbone into 2 or 3 pieces).Also for cutting fish steaks and preparing shellfish.A professional choice for sushi chefs,fishmongers,and home cooks who frequently prepare seafood.Requires corresponding sharpening skill(single-bevel sharpening).

Basic Info

Key attributes

Customer reviews

Product Description

Product Features

Product Specifications

Product Application

Frequently Asked Questions (FAQ)

Company Profile

General Information

Trade Capability

Company Show