Making single-sided knives like Deba requires exceptional skills and extensive experience of the blacksmith. That's why we recommend buying these knives from proven manufacturers like Sakai Takayuki.

Deba is a knife intended for filleting fish, but also for processing smaller poultry with bones. Kiri-Deba is a variation of this knife that originated in the city of Sakai. Namely, the tip of the knife is extremely pronounced and pointed, which makes it particularly convenient for piercing the harder or slimy skin of various fish.
You can use the heel of the knife to break small ribs on smaller fish or to cut through the head or fins.
The length of the blade of 150 mm is quite sufficient for standard specimens that are caught and consumed in our area.

This knife is made of Shirogami #2 steel which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is tempered exclusively in water and achieves a hardness of 61-62HRC, which many experienced blacksmiths consider perfect characteristics for single bevel knives.

The extremely high-quality handle of this knife is D-shaped and made of Japanese yew wood combined with buffalo horn, which is the traditional style of knife handle in Japan.

***NOTE***
- This knife is suitable exclusively for right-handed users.
-This knife comes with a certificate of origin and a forge warranty.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.
After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about the maintenance of knives on our blog: "Maintenance of Japanese knives"
We also advise you to read our blog about carbon knives: "Carbon knives - Patina"
Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.