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Deba Japanese knives
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Sakai Takayuki
18 cm Handcrafted Japanese Sakai Takayuki Honkasumi Deba Knife for Left-Handed Users
In stock
Kanetsune White Steel 2 Damas
Deba Knife Japan Kanetsune White Steel 2 16,5cm Damas 11 couches
In stock
The history of the Deba knife
Recognized by its distinctive blade shape and asymmetrical cutting edge, the deba knife is used for filleting fish and shellfish. The deba knife originated during the Genroku period (1688 - 1704), the golden age of theEdo period. The first deba knife was created in Sakai in Osaka prefecture, a city renowned for its cutlery industry. At the time, the city was home to many different species of fish, such as pink sea bream, which has many bones and requires specific, time-consuming preparation. Debahocho is widely used in Japan, but remains quite rare in France, despite its invaluable use in fishmongery.
For the Japanese, the way a food is cut affects its taste. That's why there are many different types of knife in Japan, as well as many different blade-making techniques and ways of cutting food. This is a connoisseur's knife that will make preparing fish fillets child's play.
How to use a Deba knife?
Its main use is for fish preparation. The blade is thicker and heavier, to enable it to strike fish bones and break them effectively. You can choose between a right-handed and a left-handed deba knife. They are initially designed for right-handed use because of their one-sided sharpening, but some manufacturers offer left-handed versions.
The blade generally measures between 16 and 22cm. It has a chisel edge. The advantage of a bevelled blade is that when it slices food, it does so more precisely without altering the quality of the food, as it does not cause any spillage. A double-edged blade is more likely to do this, as it exerts two lateral pressures into the food. The non-edged side of the deba's asymmetrical blade creates an air vacuum that protects the product.
Its authentic design appeals to all users. Opt for a handcrafted deba knife that will be both a true collector's item and a quality tool for your culinary preparations.
To make the most of it, the shoulder is used to push and pull the blade, without going back and forth. Use your deba knife to make succulent salmon tartar or sea bream ceviche. Prepare fish fillets with ease, as well as poultry and meat dishes.
