The Sushi Collection deba knife is a Japanese knife used to fillet fish. The weight of the knife and its thick spine are also useful for cracking crab shells and even tenderising meat.
This style of knife is has an asymmetrical blade that is bevelled on one side only – unlike Western knives, which are bevelled on both. This means the knife cuts at an angle on the right-hand side, and it takes some practice to be able to use one correctly. Once you’ve got the knack, however, the one-sided bevel makes it very easy to part meat from bone. The wickedly sharp blade slices through meat, tendons and scales, while the flat ‘back’ of the blade glides along bones.
The Sushi Collection deba knife is fully forged from high carbon stainless steel, for an exceptionally tough blade that takes a razor-sharp edge. It is finished with a single layer of soft stainless steel to add weight and act as a shock absorber. The handle is made from magnolia wood – the traditional wood to use for sushi knives – and a synthetic horn collar prevents the handle from splitting.
If you use the deba to break crustacean shells or tenderise meat, use the spine not the blade. This knife can only be used by right-handed chefs, due to the bevel being on the right of the blade.
Do not use on bones other than fish, as this may damage the blade. For culinary use only. Clean as soon as possible after use and dry immediately. Not dishwasher safe. Store in a clean, dry place.
Made in Japan.
Only available for sale to over 18’s.
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