Daisuke Nishida White #1 Deba single-edge polished 120mm

Regular price £160.00
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Daisuke Nishida White #1 Deba single-edge polished 120mm Purchase options

A beautiful single-edge deba with a polished finish.

It seems to be quite difficult to find a blacksmith prepared to make a deba we've found as there is a lot of work involved. Thankfully Nishida was prepared to make some for us and they are stunning. Used primarily for boning and filleting fish you can also use them for veg. They are a sturdy knife with a thick spine and can be used for heavier tasks such as fish heads but not for meat bones or you risk chipping.

Performance

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives. Keep it in shape with a few strokes of a ceramic rod and it will serve you well.

Beauty

There is a raw beauty about these knives, you can really tell that they've been created with a great deal of pride and skill. The handles aren't as good looking as some of our other knives but they look fine.

Ease of care

This knife is made of carbon steel so the knife is reactive and you will get a patina develop over time which some people love and others hate! Usual rules apply, don't put in the dishwasher, don't cut any really hard veg and don't slam the blade down on the chopping board (no glass chopping boards either please!). A quick wipe after use will keep the blade looking great.

Technical details

  • Blade Length: 122mm (Measurement of the cutting edge)
  • Total Length: 250mm (Blade + Handle)
  • Blade width: 6mm (Measured where blade enters handle)
  • Blade height: 41mm Heel to spine
  • Total weight: 126 grams
  • Steel Type - Cladding: White #1
  • Steel Type - Cutting edge: White #1
  • Left or Right handed: Either
  • Hardness: 62-63 HRC
  • Handle style: Japanese
  • This knife contains steel that has some special care instructions – learn more.

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

Blacksmith Profile

Daisuke Nishida

Based in Kumamoto, 42 year old Nishida San became a disciple to another blacksmith when he was 19. After 9 years training, in 2006, he went his own way and opened his own workshop. He works with White #1 steel in the traditional hand-made way.

Meet Daisuke Nishida

What you get

Black cardboard box with red stepped inlay.

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Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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