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.
- Blade Length: 122mm (Measurement of the cutting edge)
- Total Length: 250mm (Blade tip to handle end)
- Blade Height: 41mm (Heel to spine)
- Blade Thickness: 6mm (Spine width above the heel)
- Total Weight: 126 grams
- Core Steel: White #1
- Cladding Steel: Soft Iron
- Hardness: 62-63 (HRC)
- Handle Style: Japanese
- Handle Material: Oval cherry wood with a black plastic bolster
- Left or Right handed: Either (Double Bevel)
Product SKU: 2055
Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and things such as blade or wood finishes can vary. We will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.
Based in Kumamoto, 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.