knife was originally developed in the famed knife-making city of Sakai, a port town near Osaka. The first blades made in the region were actually made to cut tobacco. These days, the deba is primarily used to clean and fillet fish and dress poultry and other proteins. Its most obvious feature is its very thick spine and heavyweight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba
knives come in several varieties including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife.
Weight: 10.4 ounces
Blade Length: 178 mm
Total Length: 328 mm
Spine Thickness at Base: 7.3 mm
Blade Height: 53.0 mm