Tojiro Shirogami F-903 - Deba knife, carbon steel, 2 layers, 180 mm blade, Japan

Specialized Japanese knife for cutting large fish.

Fish markets in Japan, where they sell freshly caught huge tuna, are famous throughout the world.

Masters for cutting large fish, use special Japanese knives Deba bote (Deba bocho) and Yanagiba (Yanagi ba).

Deba knife, designed for primary cutting, chopping fish bones, before cooking fillets.

Then used Yanagiba, a knife for fine work, and cutting in one motion.

The traditional Deba knife has an asymmetrical sharpening, with a descent from about one third of the blade to the right, and a slightly concave descent to the left.

Such geometry of a knife is convenient for sharpening on the Japanese water stones.

There are also Western Deba knives with a powerful blade of three-layer VG10 steel and symmetrical European slopes.

Sharpening at Western Deba lenticular, for better durability of the cutting edge.

In our online store of knives, several options of knives of Deba bote and Western Deba from carbon and stainless steel are offered.