HH03/16.5

DEBA

HH03/16.5

Available
US$ 51.74

You can engrave a text on the blade for additional US$ 16.00 (total US$ 67.74). Please enter the text to engrave below (max 14 characters).

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Blade steel: JIS SUS420J2

Hardness: HRC 54-56

Blade coating: Satinato

Handle: Maple

Blade Length: 175 mm - 6.89"

Overall Length: 295 mm - 11.61"

Blade Thickness: 2.5 mm - 0.10"

Dishwasher safe: No

Made in: Japan

  • Description
    The deba knife is a type of Japanese kitchen knife primarily used for fish processing. The term "deba" literally means "to cut," which reflects its main function: dividing, cutting, and filleting fish.
    This knife is characterized by a sturdy and thick blade, with a tip slightly angled upwards, allowing for powerful and precise cuts through the flesh and bones of fish. The back of the blade can be used to break bones or to remove tougher skin.
    The deba knife is particularly suitable for working with whole fish, such as gutting and cutting larger fish like tuna or salmon. It is also useful for removing fish heads and tails, as well as for precisely cutting fish fillets.
    This type of knife is widely used in Japanese restaurants specialized in sushi and sashimi, where freshness and precision in fish preparation are crucial. Appreciated by professional chefs and cooking enthusiasts worldwide for its versatility and ability to tackle a variety of fish preparation tasks with ease and precision.

    In recent years, kitchen knives from the Japanese artisanal tradition have been gaining more and more space in the kitchens of chefs and enthusiasts, sought after for their quality and sophistication, bearing witness to an age-old art that produces precise blades with great cutting capabilities. That's why Due Cigni has carefully designed the Japanese professional line.
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options:
KA 429F/10
KA 428F/10
HH08/12
HH04/24
HH01/17.5
HH02/18.5
HH05/17.5
HH04/27
HH04/21

Info

The deba knife is a type of Japanese kitchen knife primarily used for fish processing. The term "deba" literally means "to cut," which reflects its main function: dividing, cutting, and filleting fish.
This knife is characterized by a sturdy and thick blade, with a tip slightly angled upwards, allowing for powerful and precise cuts through the flesh and bones of fish. The back of the blade can be used to break bones or to remove tougher skin.
The deba knife is particularly suitable for working with whole fish, such as gutting and cutting larger fish like tuna or salmon. It is also useful for removing fish heads and tails, as well as for precisely cutting fish fillets.
This type of knife is widely used in Japanese restaurants specialized in sushi and sashimi, where freshness and precision in fish preparation are crucial. Appreciated by professional chefs and cooking enthusiasts worldwide for its versatility and ability to tackle a variety of fish preparation tasks with ease and precision.

In recent years, kitchen knives from the Japanese artisanal tradition have been gaining more and more space in the kitchens of chefs and enthusiasts, sought after for their quality and sophistication, bearing witness to an age-old art that produces precise blades with great cutting capabilities. That's why Due Cigni has carefully designed the Japanese professional line.