The Pro series is a newer line of knives produced by the Tojiro company. They use their tried-and-true recipe for processing VG10 steel combined with innovative approaches and modern design.

Deba is a knife intended for filleting and processing fish. The blade length of 165 mm is suitable for almost all types of fish that are prepared in our area. Deba knives are characterized by a greater thickness of the blade, which is ground on one side, which ensures the durability of the blade, so we can use it for cutting bones in fish as well as in smaller specimens of poultry. Unlike traditional Deba knives that are made of carbon, rusting steel, Tojiro felt the need of the user for a stainless Deba knife.

This knife is only suitable for left-handed users.
The blade is made by laminating two steels, just like with traditional Deba knives, with the fact that VG10 steel is used, which has exceptional resistance to wear and retains its sharpness for a very long time.

The handle is also made of stainless steel, which, unlike traditional wooden handles, ensures a higher level of hygiene. The special finish and spiral grooves on the handle ensure that it will not slip in your hand during intensive work.

After use, wash the knife by hand with lukewarm water and dry it.
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 knife maintenance on our blog: "Maintenance of Japanese knives".