The deba is the traditional Japanese knife used for filleting fish. The Yanagiba is the traditional knife for portioning and slicing fish. This Mioroshi deba from the Suisin Inox Honyaki line combines the roles giving the utility to process fish from whole to portioned and presented with ease. Suisin knives are well regarded for their high quality and attention to detail. These knives are Honyaki construction meaning the knives have no cladding layers, only a single homogeneous piece of steel. The steel used is a highly pure, small grained Swedish stainless steel which promotes keener edges when sharpening. At ~61 HRC hardness, the steel balances the ability to take acute bevel angles with the durability to hold them. This knife is a single bevel knife and is appropriate for right handed use only. Single bevel knives require unique technique both for normal usage and for sharpening so users should be aware of the performance characteristics that entails. The yew wood handle with buffalo horn ferrule has octagonal facets on the top and side of the handle with a radiused underside for added comfort. Included with the knife is a wooden sheath or saya for storage and safe transport of the knife.
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