The deba 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 the very thick spine and heavy weight. 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 a several varieties including the longer Mioroshi-deba, the shorter Ko-deba and the medium sized Ai-deba.
Tojiro is a very highly respected knife maker renowned for producing a wide variety of blades at almost every price point and using most of the best loved steels. The edge steel used by Tojiro for this finely crafted deba is Aogami # 2 high carbon steel, which is made by Hitachi Metals. They laminate the inner core with a soft iron to protect the core, lighten the knife, and aid with shock resistance. The cladding features a lovely hairline finish and some finely crafted kanji elements on the blade face.
A simple yet effective D-shaped handle is made from ho wood, and completes this picture of a classic Japanese knife.
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Grind: Single Bevel, Right Handed
Cladding: Soft Iron
Edge Steel: Aogami (Blue #2)
Handle: Ho Wood
Edge Length: 165mm
Total Length: 310mm
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