The perfect accompaniment to a Yanagiba is a Deba. With these 2 blades many Japanese chefs can complete virtually every cutting task in the kitchen. The deba goes where the Yanagiba fears to tread! It is a heavyweight in fact and in spirit.
This particular deba has a traditional thick spine measuring 7.6mm at the heel which is about average for the type. It weighs in at a brawny 10.5 ounces. But despite its heft and strength it can perform some fairly delicate tasks. Although it is mainly intended as a processor of fish (cutting heads, tails and fins) it can also tackle vegetables and meats with ease. Especially hard root types. But this is not a cleaver so it should not be used on large bones.
It has a single bevel so it is only suitable for right handed users. Also as a high carbon construction the blade needs to be cleaned and dried very carefully after use.
The knives are heat treated to HRC 61-62 and therefore sharpen easily all the while displaying good edge retention. A nicely finished semi custom wood handle with water buffalo ferrule complete this great package.
Weight: 10.4 ounces
Blade Length: 185 mm (7.25")
Overall Length: 325 mm (12.75")
Thickness at Heel: 7.6 mm
Blade Height: 53.5 mm
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