DEBA

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.

The Kasumi Tora line stands out for its essential design and the quality of the materials used. The blade is made of solid carbon steel, enriched with Vanadium Molybdenum, a popular Japanese steel renowned for its excellent cutting performance. This material offers superior rust resistance and ease of sharpening, ensuring that the blade remains sharp and efficient over time.
The handle is crafted from magnolia wood, treated with black epoxy resin to improve durability and resist external agents. This treatment not only gives the handle an elegant and modern appearance but also provides exceptional comfort during use. The handle is lightweight and well-balanced, allowing for precise control and reducing hand fatigue even during extended work sessions.