Your Cart is Empty
The smaller Deba knife is perfectly designed to give you precise control while chopping fish or meat. The blade is slightly thicker, with a double edge allowing it to be used confidently by both left and right-handers. The thicker blade increases toughness, meaning you can cut through cartilage.
"The blades have excellent sharpness, the handles grip well which makes them so easy to use."
The acute sharpening angle is what separates Japanese knives from the rest - this is why they're so sharp and able to be used to slice sashimi.
Our handles are made from Pakkawood - a high quality laminated wood that is water resistant, soft on the hands and easy to grip.
The inner layer of Japanese AUS-8 steel creates incredible hardness (HRC 59) to enable the blade to stay sharper for longer, while the outer layers of Stainless Steel (SUS-1A) help prevent your knife from rusting.
