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.
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
- 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.
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