Deba 150mm Misuzu White #2 - Ho-Wood Handle in D-Shape with Buffalo Horn Ferrule

The Deba knife for all cases - perfect craftsmanship!

This Deba knife is a very classic Japanese knife and is mainly used for processing fish. All jobs starting with the whole fish until releasing the fillets can be done with this blade. The blade with a length of 150mm makes the knife look very agile and small to medium sized fish can be easily processed in the kitchen. The blade, which is very thick for Japanese knives, fulfills the purpose of stabilizing the entire knife. Coarser cuts and the cutting of bones are also possible this way. The knife is blade-heavy, so its center of gravity is towards the tip of the blade. This characteristic is not unusual for Japanese knives with traditional Japan handles, but it is even more noticeable in the Deba fish knife. Such a distribution of the center of gravity helps cutting by reducing the amount of force required by the cook. Nevertheless, the blade should never be leveraged or twisted, as this could cause the very hard blade steel to break away.

• Length blade: 150mm
• Height blade: 49mm
• Length handle: 125mm
• Length blade: 293mm
• Weight: 226g
• Handle: Ho-wood with buffalo horn sheath
• Hardness grade core steel: approx. 63HRC
• Blade construction: 3 layers according to the San Mai method
• One-sided grind (for right-handers)

The knife comes from the Misuzu forge and is like all knives from Misuzu a real visual highlight. Traditionally and extremely precisely crafted, the blade is a real upgrade in any kitchen. The construction of the blade is classic Japanese, that is, with blade steel made of a carbon steel and a sheath steel alloy. In this case, it is shirogami blade steel with a hardness of about 63 HRC and a low rust content sheath steel. With a total weight of about 226 grams, it is rather heavy for in relation to the length, but this is due to the enormous blade thickness, which is so desired for the Deba fish knife.

The authentic Japanese wooden handle makes the knife look traditional and noble. It should be noted that the knife is ground on one side and is therefore not suitable for left-handers. The blade is handmade at Misuzu in Miki, Japan.

Product and care instructions

• This knife is not suitable for hard cuts such as bones and frozen foods.
• These knives should never be put in the dishwasher and must be hand rinsed and dried after each use for long life.
• If not properly cared for, these blades tend to rust.
• In addition, regular treatment with oil is recommended.
• Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.