The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be used by slamming down the knife like a cleaver. For the best results, please put pressure on the spine of the knife to put clean and precise cuts.
Steel Type: Yasuki Yellow Steel (Kigami) #3
Steel Material: Ginsanko
Knife Bevel: Single Sided
Handle Material: Japanese Yew Wood
Bolster Material: Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)