Yoshihiro Inox Stainless Steel Deba Japanese Fish Fillet Chef Knife (6.5” (165mm))

INOX AUS8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its’ expert craftsmanship makes this a professional quality knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.

The Deba is a heavy knife used to filet whole fish and cut through the cartilage and bones of fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.

Handcrafted in Japan with traditional techniques, our Deba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

More Information …