Using traditional Japanese steel, Yasugi blade is a traditional Japanese style kitchen knife that is easy to use even for beginners or experienced chefs.
U-shaped handle is made of magnolia, easy to grasp, can be used comfortably even for long time use. This knife is made of steel material of Hagane which is easy to rust.
Please remove water well after use, if you do not use for a long time please apply light oil and store in a place with less humidity. Even while in use, please be careful as rust may occur when left with moisture. Please do not cut frozen food. It may cause the knife to chip or other damaged. NO dishwasher please.
Deba Japanese kitchen knivesare ideal professional thick and heavy single bevel blades designed to breakdown fish, poultry or meat. The Deba knife is meant for butchery with a thick blade, in particular the heel, to help cut through joints, tendons and cartilage.
I used this knife with an experienced fish shop owner.
Overall, this knife is great. It is easy to cut thick bones off. However, I need to practice how to cut fishes because this knife is thick and heavy so I can not feel bones compared to a thin flexible knife. Having this knife does not mean you can fillet fishes easily. Anyway, if you want to fillet whole fishes, you should buy this.
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