The deba is Japan traditional fish butchering knife - thick spine, heavy heel, single bevel - built to handle the full process of breaking down a whole fish from head removal to portioning. Tojiro builds this 165mm version in Sanjo City with a Shirogami (White #2) carbon steel core and soft iron cladding, a traditional combination that produces a blade of exceptional sharpness at an entry price for the format. At 165mm, this is the right size for smaller fish - mackerel, striped bass, trout - where the 180mm version would feel like too much knife.
Shirogami (White Paper Steel) is a high-purity carbon alloy known for reaching an acute, polished edge and sharpening with a responsiveness that more complex alloys cannot match. The soft iron cladding protects the hard core, adds some ductility to the construction, and develops a natural patina with use. The single bevel grind follows traditional Japanese fish knife geometry - aggressive on the cutting face, hollow-ground on the back - and the Ho wood handle with plastic ferrule is a functional, traditional fit for the format.
What Customers Are Saying: A customer who started using this deba during the pandemic and eventually moved into work at a private fishing lake reports years of reliable daily use - handling trout of all sizes and occasional larger fish like pike without issue. The sharpness it reaches on a stone gets consistent praise, with one buyer describing the edge as easy to achieve and straightforward to maintain on weekly sharpening sessions. A chef who bought one as a first deba liked it enough to purchase a second for a cook and give away the original. The value relative to the price is the consensus across the review set - buyers note the handle and finish are what the price suggests, but the blade performance exceeds it.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Shirogami (White Paper Steel) is a high-purity carbon alloy known for reaching an acute, polished edge and sharpening with a responsiveness that more complex alloys cannot match. The soft iron cladding protects the hard core, adds some ductility to the construction, and develops a natural patina with use. The single bevel grind follows traditional Japanese fish knife geometry - aggressive on the cutting face, hollow-ground on the back - and the Ho wood handle with plastic ferrule is a functional, traditional fit for the format.
What Customers Are Saying: A customer who started using this deba during the pandemic and eventually moved into work at a private fishing lake reports years of reliable daily use - handling trout of all sizes and occasional larger fish like pike without issue. The sharpness it reaches on a stone gets consistent praise, with one buyer describing the edge as easy to achieve and straightforward to maintain on weekly sharpening sessions. A chef who bought one as a first deba liked it enough to purchase a second for a cook and give away the original. The value relative to the price is the consensus across the review set - buyers note the handle and finish are what the price suggests, but the blade performance exceeds it.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
- Maker: Tojiro
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Edge Steel: Shirogami (White #2) Carbon
- Cladding: Soft Iron
- Finish: Kurouchi Hammered
- Edge Grind: Single Bevel
- Handle: Ho Wood
- Ferrule: Plastic
- Blade Length: 165 mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Nothing to compare it to, but I love itPosted By: Zak C
20 people found this review helpful
I got this knife in 2020 or 2021 after I started fishing a lot during the lockdown. COVID's affects on the industry and guests would be the thing that eventually made leave restaurants, and now in 2024 I work at a private fishing lake. This knife gets a ton of use and it's handy for all of the cuts that my guests desire on all sizes of trout, and I've also done some bigger fish like pike with it. I never had much cause to use my single bevels in the kitchen but now that I use this thing a lot I'm very satisfied. I don't know how much better deba can be, but this is a whole lot of knife for the money.
20 people found this review helpful
I got this knife in 2020 or 2021 after I started fishing a lot during the lockdown. COVID's affects on the industry and guests would be the thing that eventually made leave restaurants, and now in 2024 I work at a private fishing lake. This knife gets a ton of use and it's handy for all of the cuts that my guests desire on all sizes of trout, and I've also done some bigger fish like pike with it. I never had much cause to use my single bevels in the kitchen but now that I use this thing a lot I'm very satisfied. I don't know how much better deba can be, but this is a whole lot of knife for the money.
Awesome Posted By: Chip - verified customer
19 people found this review helpful
bought this knife as a toe in the water to owning and maintaining a deba and fell in love. at the time it was easily my sharpest knife. it gets sharp super easily and as long as you sharpen it weekly it stays super sharp. I acutally bought a second one for a cook of mine and gave my origional one away to my sous!
19 people found this review helpful
bought this knife as a toe in the water to owning and maintaining a deba and fell in love. at the time it was easily my sharpest knife. it gets sharp super easily and as long as you sharpen it weekly it stays super sharp. I acutally bought a second one for a cook of mine and gave my origional one away to my sous!
Product Review
Product ReviewPosted By: ChrisB - verified customer
27 people found this review helpful
You get what you pay for. The blade isn't ground with high level of craftsmanship, The handle wood is little bit rough looking and cannot be compared with handles coming from higher end manufacturers. there is a big hole where the blade meet the handle that I need to fill with epoxy for hygiene concerns,Now, all this in mind i would buy this item again should my purpose is to heavily use a deba made with shirogami, if I am buying a deba to have it displayed and work with it occasionally, then I would buy a more expensive Deba
27 people found this review helpful
You get what you pay for. The blade isn't ground with high level of craftsmanship, The handle wood is little bit rough looking and cannot be compared with handles coming from higher end manufacturers. there is a big hole where the blade meet the handle that I need to fill with epoxy for hygiene concerns,Now, all this in mind i would buy this item again should my purpose is to heavily use a deba made with shirogami, if I am buying a deba to have it displayed and work with it occasionally, then I would buy a more expensive Deba
