Deba knife, shirogami carbon steel - Kagekiyo

Kitchen Provisions

Deba knife, shirogami carbon steel - Kagekiyo
  • Deba knife, shirogami carbon steel - Kagekiyo
  • Deba knife, shirogami carbon steel - Kagekiyo
  • Deba knife, shirogami carbon steel - Kagekiyo
  • Deba knife, shirogami carbon steel - Kagekiyo
  • £330.00

The classic fish filleting knife.

 

SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flew at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.  

FINISH: Polished. 

HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to either as urushi or simply as “Japan”, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip.

LENGTH: 165mm in length.

MAKER: Baba Hamono, Sakai City, Japan

BEST FOR: Breaking down fish in style.

 

SAUNDERS SAYS: "The classic Japanese size is generally 180mm, I opted for something slightly smaller as I think this guy will see a lot of smaller fish than he is used to in Japan."



The spec: 

BLADE LENGTH: 172mm

OVERALL LENGTH: 310mm 

BLADE HEIGHT: 54mm 

THICKNESS AT HEEL: 7.7mm 

 

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

Added to cart

c