Glestain 6.3 in. (160mm) Deba

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Glestain 6.3 in. (160mm) Deba this small Deba is a wide blade with a flat backside and should be sharpened by hand on stones. If correctly sharpened the Deba can develop a wide and long-lasting bevel superior to other single sided knives. A thick blade that can handle the tougher tasks of cutting large fish; cutting along the spine, removing the head, gills and guts. Made in Japan.

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GLS216WK

Glestain 7.9 in. (200mm) Deba

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The Glestain 7.9 in. (200mm) Deba is the workhorse of Japanese style cutlery. Strong and heavy for fileting fish or dicing vegetables.

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GLS220WK

Glestain 9.4 in. (240mm) Deba

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Glestain 9.4 in. (240mm) Deba this large Deba is a wide blade with a flat backside and should be sharpened by hand on stones. If correctly sharpened the Deba can develop a wide and long-lasting bevel superior to other single sided knives. A thick blade that can handle the tougher tasks of cutting large fish; cutting along the spine, removing the head, gills and guts. Made in Japan.

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GLS224WK

I.O. Shen Maoui Deba 6.7 in (170mm)

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The I.O. Shen 6.7 in.(170mm) Maoui Deba is not a traditional Deba as the edge is on both sides of the blade. While this may make this knife a tougher sharpen then the average Deba but you still get the great benefits of a knife that can handle most work on large fish like tracing the spine, gutting, gill removal and more.

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3010

Kikuichi Kasumi 150mm Deba

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Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Kikuichi Traditional Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule. Made in JAPAN.

Saya Included

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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DK15

Kikuichi Kasumi 180mm Deba

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Blade Width: 7 mm

Blade Height: 58 mm

Weight: 12.8 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Kikuichi Traditional Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule. Made in JAPAN.

Saya Included.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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DK18

Mac 4 in (40 mm) Aji Deba

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This small cleaver is a traditional Japanese-style deba cleaver.  It has a stout blade with a single-bevel edge.  This particular size is used for butchering mackerel or other small fish.  3.0mm thick blade.

Knife Specs:

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CL-40

Mac 6.5 in (165 mm) Deba

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This deba is a traditional Japanese-style, but with a molybdenum (stainless) steel blade.  It has a stout blade with a single-bevel edge.  This particular size is used for butchering salmon or other large fish.  5.0mm thick blade.

Knife Specs:

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CL-65

Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba

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The Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16307

Masahiro Traditional Carbon 6.5 in. (165mm) Deba

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The Masahiro Traditional Carbon 6.5 in. (165mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16206

Masahiro Traditional Carbon 7 in. (180mm) Deba

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The Masahiro Traditional Carbon 7 in. (180mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16207

Mercer Asian | 150mm Deba, wood handle

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The Mercer Deba 150mm (6 in.) knife's heavy blade allows chefs to cut through fish heads and tails with ease. The comfortable handle is of traditional balsa wood. The single-edge blade consists of high carbon, stainless German steel and taper ground with a fine stone finish. Made in Taiwan.

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M24106

Minonokuni Ginsan 5.3 in. (135mm) Deba

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Blade Width: 5.5 mm

Blade Height: 43.2 mm

Weight: 5.95 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 5.3 in. (135mm) Deba made by master Minonokuni craftsmen in Seki-City, Japan using traditional knife making techniques to forge this new age blade. The Ginsan Silver Paper 3 Steel used in these Minonokuni knives is not only hand made by skilled craftsmen with stainless properties but will sharpen with as much ease as a similar traditional knife using pure carbon steel. While this knife is stainless you will need to sharpen on stones using the built in Shinogi line to guide your edge in sharpening. This Yanagi features a Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with the purchase of this Ginsan knife.

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Silver-1622

Minonokuni Ginsan 6.5 in. (165mm) Deba

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Blade Width: 7.7 mm

Blade Height: 53.6 mm

Weight: 10.15 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 6.5 in. (165mm) Deba made by master Minonokuni craftsmen in Seki-City, Japan using traditional knife making techniques to forge this new age blade. The Ginsan Silver Paper 3 Steel used in these Minonokuni knives is not only hand made by skilled craftsmen with stainless properties but will sharpen with as much ease as a similar traditional knife using pure carbon steel. While this knife is stainless you will need to sharpen on stones using the built in Shinogi line to guide your edge in sharpening. This Yanagi features a Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with the purchase of this Ginsan knife.

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Silver-1624

Minonokuni Ginsan 7.1 in. (180mm) Mioroshi Deba

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Minonokuni Ginsan 7.1 in. (180mm) Mioroshi Deba hand-made by Minonokuni Blacksmiths using prized Ginsan steel. The benefit of Ginsan steel is the unique formula allows the knife to be stain resistant without losing the edge retention and ease of resharpening. A Japanese filet knife for large fish, the weight of this Deba makes it easier to cleave heads and trace the spines of fish. Made in Japan.

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Silver-1645

Minonokuni Ginsan 7.7 in. (195mm) Mioroshi Deba

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Minonokuni Ginsan 7.7 in. (195mm) Mioroshi Deba hand-made by Minonokuni Blacksmiths using prized Ginsan steel. The benefit of Ginsan steel is the unique formula allows the knife to be stain resistant without losing the edge retention and ease of resharpening. A Japanese filet knife for large fish, the weight of this Deba makes it easier to cleave heads and trace the spines of fish. Made in Japan.

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Silver-1646

Minonokuni Ginsan 9.4 in. (240mm) Mioroshi Deba

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Minonokuni Ginsan 9.4 in. (240mm) Mioroshi Deba hand-made by Minonokuni Blacksmiths using prized Ginsan steel. The benefit of Ginsan steel is the unique formula allows the knife to be stain resistant without losing the edge retention and ease of resharpening. A Japanese filet knife for large fish, the weight of this Deba makes it easier to cleave heads and trace the spines of fish. Made in Japan.

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Silver-1649

Minonokuni Matsu 165mm (6.5 in) Deba

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Minonokuni Matsu 165mm Deba:

Blade Width: 7 mm

Blade Height: 52 mm

Weight: 9.75 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1566

Minonokuni Matsu 180mm (7.1 in.) Deba

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Minonokuni Matsu 180mm Deba:

Blade Width: 7 mm

Blade Height: 55 mm

Weight: 11.45 ounces

Steel type: Aogami-ko HonKasumi Blue (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1567

Minonokuni Sakura 150mm Damascus Deba

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Minonokuni 5.9 in. (150mm) Deba Shirogami-Ko Damascus. Meaning that we're using a #2 White Steel with Damascus cladding for Sakura Deba's. Handle is Red Sandalwood with Ebony wood handle. Hand-forged, water quenched craftsmen piece for breaking down whole fish, cutting lobster, etc.. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1610

Minonokuni Take 135mm (5.3 in.) Ko-Deba

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Blade Width: 5.5 mm

Blade Height: 44.6 mm

Weight: 5.95 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. This smaller knife commonly referred to as a Ko-Deba is a smaller more lightweight Deba, not so great for cleaving fish heads, use this Deba for filleting. The way the Deba tapers from a thick spine, near the handle, to a thin tip allows the user to often feel the tip of the knife touching the bones making tics at each bone as the knife glides through the fish.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1550

Minonokuni Take 150mm (5.9 in.) Left Handed Deba

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Blade Width: 6 mm

Blade Height: 50.1 mm

Weight: 8.3 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

This Left-Handed Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1551L

Minonokuni Take 150mm (5.9 in.) Deba

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Blade Width: 6.75 mm

Blade Height: 49 mm

Weight: 7.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1551

Minonokuni Take 165mm (6.5 in) Left Handed Deba

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Blade Width: 6.5 mm

Blade Height: 52 mm

Weight: 10.3 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

This Left-Handed Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The 165 mm Deba has a fair amount of weight to it so it should excel at tracing the spines on tuna and salmon.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1552L

Minonokuni Take 165mm (6.5 in) Deba

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Blade Width: 7 mm

Blade Height: 52 mm

Weight: 9.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1552

Minonokuni Take 180mm (7 in) Left Handed Deba

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Blade Width: 7 mm

Blade Height: 55 mm

Weight: 11.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1553L

Minonokuni Take 180mm (7 in) Deba

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Blade Width: 7 mm

Blade Height: 55 mm

Weight: 11.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1553

Minonokuni Take 195mm (7.7 in) Deba

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Blade Width: 7.5 mm

Blade Height: 57.5 mm

Weight: 13 ounces

Steel type: kasumi shiro-ko (white paper 2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 180mm and 195mm comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1554

Minonokuni Ume - 150mm (5.9 in) Deba

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Blade Width: 6.7 mm

Blade Height: 48 mm

Weight: 8.25 ounces

Steel type: SK5 high carbon (not stainless)

This Minonokuni 150mm Deba can be used to fillet most smaller fish as it is very versatile and tapers from a thick spine to a thin tip. A smaller heftier Deba like the 150mm would be adept to for tasks such as head removal, gutting, scaling and prepping for filleting. The SK5 high carbon steel is ideal for a Deba as this steel is tough and can be sharpened with ease.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1536

Minonokuni Ume - 165mm (6.5 in) Left Handed Deba

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Blade Width: 7 mm

Blade Height: 50 mm

Weight: 10 ounces

Steel type: SK5 high carbon (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.

Left Handed Deba.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1537L

Minonokuni Ume 165mm (6.5 in) Deba

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Blade Width: 7 mm

Blade Height: 50 mm

Weight: 10 ounces

Steel type: SK5 high carbon (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1537

Minonokuni Ume 180mm (7 in.) Left Handed Deba

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Blade Width: 7.1 mm

Blade Height: 53 mm

Weight: 10.4 ounces

Steel type: SK5 high carbon (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.

Left Handed Deba.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1538L

Minonokuni Ume 180mm (7 in.) Deba

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Blade Width: 7.6 mm

Blade Height: 55 mm (2.16 in)

Weight: 12.1 ounces

Steel type: SK5 high carbon (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1538

Minonokuni Ume 195mm (7.67 in.) Deba

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Blade Width: 7.8 mm

Blade Height: 56.2 mm

Weight: 12.7 ounces

Steel type: SK5 high carbon (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1539