The deba is one of the trio of knives found in most professional Japanese kitchens, alongside the yanagiba and usuba. Customarily made with a single bevel grind, as is the case with this fine example, deba knives are built for processing fish, though some cooks adapt them to poultry parting and vegetable cutting. Sakai blacksmith Kenji Togashi forges this one using traditional methods that have defined the craft in this region for generations.
Debas run the gamut of lengths from about 100mm up past 210mm, with the length chosen partly based on the size of fish being processed. They are stiff and heavy in construction, with a thick spine and a tall profile, and the single bevel design produces an edge that is genuinely acute and sharp. Single bevel blades require some knowledge of sharpening and use technique beyond what a standard double bevel blade demands. Togashi fashions this example from Blue #2 carbon steel using the ni-mai method of awase, cladding the blade in soft iron on one side to protect and strengthen the inner core, or hagane - the result is a strong, hardy blade that needs proper care due to its reactive nature. The cladding carries a polished upper surface while the primary grind area wears a satin finish that contrasts beautifully against the exposed jigane, and some of the nicest hand-chiseled kanji we have seen adorns the front of the blade.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
Debas run the gamut of lengths from about 100mm up past 210mm, with the length chosen partly based on the size of fish being processed. They are stiff and heavy in construction, with a thick spine and a tall profile, and the single bevel design produces an edge that is genuinely acute and sharp. Single bevel blades require some knowledge of sharpening and use technique beyond what a standard double bevel blade demands. Togashi fashions this example from Blue #2 carbon steel using the ni-mai method of awase, cladding the blade in soft iron on one side to protect and strengthen the inner core, or hagane - the result is a strong, hardy blade that needs proper care due to its reactive nature. The cladding carries a polished upper surface while the primary grind area wears a satin finish that contrasts beautifully against the exposed jigane, and some of the nicest hand-chiseled kanji we have seen adorns the front of the blade.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
- Brand: Takayuki
- Line: Aoniko
- Blacksmith: Kenji Togashi
- Location: Sakai, Japan
- Construction: Japanese Traditional Single Bevel, Ni-Mai, Hammer Forged
- Cladding: Soft Iron
- Finish: Mirror Polish
- Edge Steel: Blue #2
- Engraving: Hand Chiseled Kanji
- Weight: 12.9 oz (364 g)
- Blade Length: 186mm
- Total Length: 335mm
- Spine Thickness at Base: 7mm
- Blade Height: 55mm
