THE DEBA
knife is primarily known for the thickness of the spine and the weight of the blade. These knives range in size from 150mm up to a gigantic 300mm, and have a traditional Japanese style oval wooden handle, usually made from Magnolia wood. The edge profile is slightly curved, similar to a Gyuto (Chef’s knife), making slicing a breeze.
This knife is made for:
butchery, taking full fish or chickens and breaking them down into more usable sizes.
Weight of the Blade:
8mm thick
Shape of the Blade:
Tip for boning. Middle for slicing.
Heel (near the handle) for cutting small bones.
Depth of the blade to the handle
Giving more room to the fingers while working
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