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Small Deba Knife FUDO Prestige
Are you looking for a tool for your kitchen that combines the uncompromising sharpness of a samurai sword with the elegance of natural materials? This small Deba knife from the FUDO Prestige range is not just an ordinary kitchen utensil, but a true gem for every cooking enthusiast. Its heart is formed by top-quality VG10 Japanese steel, clad in 66 layers of softer steel creating a breathtaking Damascus pattern. Thanks to this, you get a blade with a hardness of 60 HRC that retains its edge for an incredibly long time. The ergonomic bamboo handle fits your hand so naturally that slicing will become your favourite activity. Treat yourself to a luxury that will elevate your culinary art to a new level. Further product information ...
Small Deba Knife FUDO Prestige Damascus Steel with Bamboo Handle
Masterpiece for Precise Work
The model you are looking at is a so-called Ko-Deba (Small Deba). Traditional Japanese Deba knives are heavier and more robust, designed primarily for filleting fish and chopping poultry bones. This scaled-down version retains the robustness of the spine but, thanks to a blade length of 100 mm (approx. 3.9 inches), is much more agile. It is the ideal tool for boning chicken, processing smaller fish, but also for precise slicing of tougher vegetables or herbs.
The handle is made of selected bambood wood. It might surprise you, but bamboo is comparable to oak in terms of hardness, and is significantly tougher and more resistant to moisture – qualities you will appreciate in the kitchen. The handle shape is based on the traditional Japanese "chestnut" profile (D-shaped or oval with a ridge in cross-section). This prevents the knife from rotating in your palm and allows you to guide the cut with surgical precision. The handle end cap and bolster are made of polished stainless steel, ensuring perfect balance.
Technical Parameters
| Total Length | 220 mm (8.7 inches) |
| Blade Length | 100 mm (3.9 inches) |
| Core Material | VG10 Steel (Gold Steel) |
| Core Hardness | 60 HRC (Rockwell) |
| Number of Layers | 67 (33 + 1 + 33) |
| Handle Material | Bamboo wood, stainless steel |
| Weight | 140 g (4.9 oz) |
A Bit of History
Deba-type knives first appeared in Japan during the Edo period (17th century) in the city of Sakai, which is famous for its blacksmithing. They were originally designed for fishermen and market traders who needed a heavy but sharp tool capable of removing a fish head with a single clean cut without damaging the delicate flesh. Today's Damascus steel is a modern interpretation of ancient metal layering techniques used to purify the material and increase its flexibility. The pattern on the blade, called Suminagashi (floating ink), makes every piece an original – no two knives have an identical pattern.
How to Care for This Gem
This knife is made of high-carbon VG10 steel. Although it contains anti-corrosion elements, it requires your care to serve you for generations.
- Washing: Wash the knife exclusively by hand in warm water with a little washing-up liquid. Never, I repeat never put it in a dishwasher! Aggressive chemicals, high temperatures, and impacts against other items would irreparably destroy the edge and the wooden handle.
- Drying: Dry the knife immediately after washing with a soft cloth. Do not leave it to air dry on a draining board. Moisture is the enemy of the edge.
- Maintenance: From time to time, treat the wooden handle with vegetable oil (e.g., linseed oil). You can protect the blade with gun oil or camellia oil if storing it for a long time.
- Sharpening: Use quality water whetstones for sharpening. Avoid cheap pull-through sharpeners, which could chip the hard core of the blade.
- Sharpening a Knife Correctly
Keep in mind that the knife is extremely sharp. Always exercise caution when working to prevent injury. Do not use the blade as a pry bar, screwdriver, or to open cans – VG10 steel is hard and therefore more brittle under lateral stress. A high-quality wooden cutting board, which is gentle on the blade, or a magnetic rack for safe storage would be suitable additions to this knife.
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