Ueda Deba 8.3" | 9.45"
The Deba knife is one of Japanese oldest style of kitchen knives. These are traditional single-bevel deba knives, meaning that only one side is sharpened. The Japanese use deba knives to break down and fillet fish. It is heavy and sturdy and is considered the Japanese version of a Butcher knife.
However, deba should not be whacked onto the board as a Chinese cleaver would be. Nor, is it for cutting large or thick bones. Place the blade on the part of the fish or chicken you’d like to cut off, stabilize the deba with the hand you’re holding the knife with, then use your other hand and knock down onto the hand that is stabilizing the blade until it goes through what you are cutting in a precise fashion. Single bevel knives are either for right or left-handed. Please reach out to us if you are looking for a left-handed deba.
Steel: Japanese high carbon Aogami (blue)
Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)
8.3” blade
Handle Length: 5 ¾”
Weight: 17 oz
n/a
9.45” blade
Handle Length: 6”
Weight: 22.8 oz
Sheath: n/a
ADDITIONAL ADD ONS:
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Why not add a personalized gift message!
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The Deba knife is one of Japanese oldest style of kitchen knives. These are traditional single-bevel deba knives, meaning that only one side is sharpened. The Japanese use deba knives to break down and fillet fish. It is heavy and sturdy and is considered the Japanese version of a Butcher knife.
However, deba should not be whacked onto the board as a Chinese cleaver would be. Nor, is it for cutting large or thick bones. Place the blade on the part of the fish or chicken you’d like to cut off, stabilize the deba with the hand you’re holding the knife with, then use your other hand and knock down onto the hand that is stabilizing the blade until it goes through what you are cutting in a precise fashion. Single bevel knives are either for right or left-handed. Please reach out to us if you are looking for a left-handed deba.
Steel: Japanese high carbon Aogami (blue)
Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)
8.3” blade
Handle Length: 5 ¾”
Weight: 17 oz
n/a
9.45” blade
Handle Length: 6”
Weight: 22.8 oz
Sheath: n/a
ADDITIONAL ADD ONS:
Are you sending this as a gift?
Why not add a personalized gift message!
Add one on here for only $3.50.Purchase a signature requirement to protect your purchase from porch pirates here.
The Deba knife is one of Japanese oldest style of kitchen knives. These are traditional single-bevel deba knives, meaning that only one side is sharpened. The Japanese use deba knives to break down and fillet fish. It is heavy and sturdy and is considered the Japanese version of a Butcher knife.
However, deba should not be whacked onto the board as a Chinese cleaver would be. Nor, is it for cutting large or thick bones. Place the blade on the part of the fish or chicken you’d like to cut off, stabilize the deba with the hand you’re holding the knife with, then use your other hand and knock down onto the hand that is stabilizing the blade until it goes through what you are cutting in a precise fashion. Single bevel knives are either for right or left-handed. Please reach out to us if you are looking for a left-handed deba.
Steel: Japanese high carbon Aogami (blue)
Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)
8.3” blade
Handle Length: 5 ¾”
Weight: 17 oz
n/a
9.45” blade
Handle Length: 6”
Weight: 22.8 oz
Sheath: n/a
ADDITIONAL ADD ONS:
Are you sending this as a gift?
Why not add a personalized gift message!
Add one on here for only $3.50.Purchase a signature requirement to protect your purchase from porch pirates here.