Deba knives
Japanese Deba knives are traditional Japanese knives that are commonly used for filleting fish. Compared to other Japanese knives, the blade is much thicker and heavier. The primary task of the knife is to cut through fish and softer meat with the sharp tip of the knife. With the sharp tip of the knife, you can cut not only fish, but also small fish bones or smaller seafood. With their heavier construction, they are great for classic tasks, but also for more difficult tasks. Their blade length is usually around 150 - 330 mm.
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List of products
Japanese knife KAI Seki Magoroku Kinju Deba made of stainless steel AUS-8 with one-sided cut and handle made of black pakka wood. Blade length is 10 cm.
Japanese knife KAI Seki Magoroku Kinju Deba made of stainless steel AUS-8 with one-sided cut and handle made of black pakka wood. Blade length is 18 cm.
Japanese knife KAI Seki Magoroku Shoso Deba in stainless steel 5CR15MoV with convex cut and metal handle. Blade length is 18 cm.
Japanese knife KAI Shun Pro Sho Deba. Single bevel AUS-10 stainless steel blade. Dark pakka wood handle. Blade length is 16,5 cm.
Japanese knife KAI Shun Pro Sho Deba. Single bevel AUS-10 stainless steel blade. Dark pakka wood handle. Blade length is 21 cm.
Japanese knife KAI Wasabi Black Deba in 1K6 stainless steel with one-sided cut and waterproof plastic handle. Blade length is 10,5 cm.
Japanese knife KAI Wasabi Black Deba in 1K6 stainless steel with one-sided cut and waterproof plastic handle. Blade length is 15 cm.
Japanese knife KAI Wasabi Black Deba in 1K6 stainless steel with one-sided cut and waterproof plastic handle. Blade length is 21 cm.
