Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for filleting fish, slicing delicate flesh, and cutting tougher parts like bones, heads, or tails. Can also be used for certain poultry or meats, provided the thin nature of its blade is respected. Handle with fluidity and control, without sawing movements.

Deba

Deba Migaki fish knife 165 mm

Deba Migaki fish knife 165 mm
290,00 €
290,00 €

Ref. 526

Japanese Deba in white steel Shiro Sango: robust and precise knife for filleting fish and cutting bones or heads.

Low stock

Description

The Deba is a Japanese knife traditionally used for filleting fish. Larger than other blades, it stands out for its weight and stability, providing a powerful and secure cut. Its wide, durable blade not only allows for thinly slicing flesh but also effortlessly removing bones, heads, or tails. In some cases, the Deba can also be used as a small mincer for poultry or certain meats.

Its single-bevel sharpening is characteristic of large Japanese knives: it separates the flesh precisely without crushing it, guaranteeing a clean cut. However, this type of blade requires training and a certain dexterity to master the technique.

Forged from Shiro Sango white steel, which is more flexible and therefore easier to sharpen, this Deba combines strength and exceptional sharpness. Its HRC 64-65 hardness allows for a durable edge and precise cutting, even on demanding pieces. Its Migaki finish (polished steel) highlights an elegant blade, extended by a round handle and a ferrule made of Asian buffalo horn.

INTERVIEW

Like any white steel knife, the Deba must be cleaned immediately after use with warm water and then carefully dried. Never leave it soaking or put it in the dishwasher, as the steel is susceptible to corrosion. Store it in a dry place and protect its edge with a sheath or cover. Regular sharpening on a water stone is recommended to maintain its sharpness and precision.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 165 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for filleting fish, slicing delicate flesh, and cutting tougher parts like bones, heads, or tails. Can also be used for certain poultry or meats, provided the thin nature of its blade is respected. Handle with fluidity and control, without sawing movements.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.