The three knives that represent the basics of all Japanese kitchen knives are the yanagiba, the deba, and the usuba. All of them feature single-bevel edges, which means they are very sharp due to the low inclusive angle of this type of blade. The downside, however, is that they are more difficult to keep sharp, especially for those chefs and cooks not used to these very different styles.
We are therefore very pleased to offer this new range of traditional Japanese knives with a twist. The deba is a fish processing knife that normally has a very stout blade and super thin edge. It is single sided and mostly quite short. The Yamaguchi White #2 Usu Deba 180mm breaks with this tradition in two ways. First and foremost, it is a double bevel knife so keeping it sharp is much easier than with a single. It will also hold the edge better as the angle is much larger than the single bevel style. The second feature is that the blade is far less thick than a standard deba. This makes it easier to use and also more adaptable to other cutting tasks. “Usu deba” translates to “thin deba” in English.
The blade is made from White #2 steel with a soft iron cladding featuring a nice kurouchi finish. A simple ho wood handle with plastic ferrule does the job adequately while allowing us to sell this fun and functional knife at a very keen price.
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