Deba knife, SK carbon steel, Migaki Finish - Tsuneji

The traditional Japanese 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 flex 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. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.

STEEL: SK5, mid range carbon steel. It is a tough steel that can be hardened to 62 - 63 HRC, with a great impact resistance. With high carbon levels in the mix (0.90%) it offers great edge retention and sharpness. This steel is a great choice for hunting knives, and will take on tough jobs in the kitchen with ease. Although added Chromium (0.30%) enhances wear and corrosion resistance, it is worth noting that this is not a stainless steel, and care must be taken to avoid rust and corrosion.

FINISH: Migaki

HANDLE: Oval Magnolia handle with plastic ferule

BLADE LENGTH: 120mm

MAKER: Tsuneji, Japan

BEST FOR: Breaking down fish in style.