The Tojiro Shirogami traditional series of knives is tailor-made for every true sushi master. Knives are forged and sharpened by hand using the same methods that have shaped Japanese blade-making culture for centuries.

Deba is a knife intended for filleting and processing fish. These knives are characterized by a greater thickness of the blade, which is ground on one side, which ensures durability, so in addition to filleting, we can also use them for cutting bones in fish as well as in smaller specimens of poultry. The length of the blade of 180 mm is considered a large Deb and is suitable for larger specimens of fish, i.e. those that weigh more than 1 kg. You will especially enjoy it if you prepare tuna or salmon.

The steel used to make this knife is Shirogami 1, i.e. white steel. This is by far the most popular choice for traditional knives, as it is this steel that can achieve the perfect level of sharpness due to its similarity to the famous Tamahagane steel. It is made using the lamination technique of harder and softer parts, and it is ground on one side, which is unique for real traditional Japanese knives. This is precisely why it is suitable exclusively for right-handed users.

The handle has a traditional shape made of magnolia wood with a part of modeled resin. They are designed to provide a pleasant feeling in the hand of right-handed users, while the natural texture of the wood prevents slipping due to dirty hands.

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 knife maintenance 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.