DALSTRONG Deba Knife- SHOGUN Series ‘S’ – Single Bevel – 6″ Blade – Wood Sheath
The Ultimate Single Bevel Deba Knife
At The Cutting Edge of Beauty and Performance
FEATURES AND BENEFITS
The Blade
?Single Bevel Blade
?Incredible Edge Retention at 62+ Rockwell
?AUS-10V Vacuum Heat Treated Japanese super steel core, laminated on either side
?Hot-forged “Metal-Storm” blade pattern, reducing drag
? Sharpened under the 3-step Honbazuke method
?Tapered bolster provides a perfect balance, gently encouraging a natural pinch grip
?Rust/Corrosion resistant cladding
?Hand-polished spine
?Full tang – maximum robustness
?Triple riveted – even further resilience
?Beautifully engraved
?Tapered blade for minimal slicing resistance and non-stick properties
?Cleans easily
?Nitrogen cooled for enhanced harness and flexibility
The Handle
?Military grade G10 handle for life-long durability combined with stunning Red Rosewood
?Highly impervious to heat, cold and moisture
? Traditional Japanese Octagon Handle shape, slightly tapered for tactile feedback
?Ergonomic handle for superior hand control, agility and comfort
?Non-slip grip
?Engraved end cap for further distinction
?Intricate copper mosaic enhances beauty
INCLUDES
(1) Single Bevel Deba Knife (6″)
(1)Handcrafted wood Says (sheath)
(1)Polishing Cloth
(1)Exquisite Gift Packaging
Lifetime Warranty
100% Satisfaction Guarantee. Try risk free.
The Dalstrong Shogun Series “S” Bevel Deba is a brilliant statement in premium performance, superb craftsmanship, and spectacular artistry. Now you are slicing with power. DALSTRONG POWER!
- The ultimate Japanese fish butchering knife. Traditionally used in Japan for the butchery of whole fish, the Shogun Series “S’ Single Bevel 6”, 3.5mm thick Deba Knife is designed not only to excel in the preparation of fish, including chopping, gutting and filleting with precision, but also fairs excellently to part out poultry or for use as a vegetable cleaver. The heavier, thicker blade versus western style fillet knives provides for a different experience, one that many chefs prefer.
- The Shinogi surface of the knife runs along the flat surface of the blade to the edge, allowing for a narrow, razor like profile. This allows for a sharper, more precise knife, perfecting softer and thinner cuts as well as proficiency in tasks such as the removal of scales and ribs of small to medium sized fish. The Urasuki edge of the blade is the gentle concave surface of the backside of the blade, creating a slight air pocket while slicing, ensuring minimal drag and a smoother surface.
- Finally, the Uraoshi surface; the thin, flat rim that surrounds the Urasuki, and along with the heft of the blade, serves to optimize performance and enhance the strength of the blade. The Shogun Series ‘S’ single bevel blade is precision forged from a single piece of ultra premium Japanese high-carbon AUS-10V steel laminated on either side for stain-resistance and durability. Precise cryogenic tempering with liquid nitrogen increases the steel’s crystalline structure.
- Gorgeously laminated and hot-forged, the “Metal-Storm” pattern on the blade minimizes drag and stuck on food while maximizing your slicing efficiency, allowing you to glide through prep. The super-steel core possesses extra high carbon levels, allowing for scalpel-like sharpness with exceptionally long lasting edge retention. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge at an acute 15 degrees.
- New to this series, the traditional octagon shaped handle. Meticulously constructed of a handsome combination of G-10 Garolite, an incredibly strong military grade, non-porous & fibreglass like material and stunning Red Rosewood. The carefully engineered handle is designed for superior hand control and tapers slightly larger towards the tail of the handle, allowing for tactile feedback for better use of your knife. an intricate copper mosaic pin adorns the center rivet.
