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Suncraft Japanese Deba Knife
Does the precision of Japanese cuisine appeal to you, and are you looking for a tool that can handle meat butchery as well as delicate work with fish? The Deba type knife is a cornerstone of every Japanese chef's equipment. It is a robust and heavy knife, historically developed for filleting fish and cutting through fish bones, but it also serves excellently as a small cleaver for poultry and other meats. Thanks to its single-bevel grind, it is extremely sharp and allows for surgically precise cuts without tearing the meat fibers. Further product information ...
Suncraft Japanese Deba Knife – Fish and Meat Cleaver – 160 mm
Traditional Geometry for the Perfect Cut
The main advantage of this knife is its single bevel grind (Kataba). The blade is ground at a sharp angle on one side, while the other side is flat (or slightly concave). This grinding method allows you to separate meat from bone with minimal waste and maximum cut cleanliness. The blade is made of high-quality stainless steel, which is a major advantage over traditional carbon steels – the knife does not rust and is much easier to maintain without losing its renowned sharpness.
Authentic Look and Feel
The handle is made in the traditional Japanese "Wa" style. It is crafted from light natural wood (usually Magnolia or Poplar), which is lightweight and pleasant to the touch. The oval shape of the handle ensures a comfortable grip and, combined with the black plastic ferrule, gives the knife a classic and clean look. Thanks to the forward-shifted center of gravity, the knife "helps" with slicing using its own weight.
Specifications
| Knife Type | Deba (Fish and Meat) |
| Total Length | 280 mm (approx. 11 inches) |
| Blade Length | 160 mm (approx. 6.3 inches) |
| Blade Material | Stainless Steel |
| Grind | Single Bevel (Right-handed) |
| Handle Material | Natural Wood, Plastic Ferrule |
| Weight | approx. 147 g (approx. 5.2 oz) |
| Country of Origin | Japan (Suncraft) |
Care for Your Japanese Knife
Japanese knives require respect. Never wash the knife in a dishwasher! Aggressive salts and hot water would destroy the wooden handle and dull the edge. Wash the knife with lukewarm water after use and dry it immediately. Use only water whetstones for sharpening. Note that due to the single-bevel edge, this knife requires a specific sharpening technique – the flat side only needs to be "stropped" flat to remove the burr.
Safety Warning
The Deba has a very thick spine that invites chopping. While the knife can handle fish bones and poultry cartilage, do not use it for chopping thick beef or pork bones and never cut frozen foods. There is a risk of chipping the edge.
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