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

A beautiful single-edge deba with a kurouchi 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.

This particular deba has the traditional kurouchi finish (also known as a blacksmith finish which helps protect the steel) on one side, and on the other a beautiful mirror finish.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

/ 5 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.

/ 5 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.

/ 5 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.

The technical bits

  • Blade length 122 mm (Measurement of the cutting edge)
  • Total length 250 mm (Blade + Handle)
  • Blade width 6 mm (Measured where blade enters handle)
  • Blade height 41 mm Heel to spine
  • Total weight 126 grams
  • Blade Material cutting edge, laminated in

    This knife steel has some special care instructions, learn more.

  • Hardness 62:63 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Type Deba

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.

What You Get

Black cardboard box with red stepped inlay.

What is a Deba knife?

​A single edged heavy knife that is primarily used for filleting and deboning fish. Strong enough to be able to deal with fish but not recommended for meat bones other than chicken.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Daisuke Nishida White #1 Deba single-edge kurouchi 120mm £150.00