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.
Product 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: Soft Iron
- Steel Type - Cutting edge: White #1
- Left or Right handed: Either
- Hardness: 62-63 (HRC)
- Handle style: Japanese
- Handle material: Oval cherry wood with a black plastic bolster
- Restock Time: 9-12 months Approximate timescale for restocking this knife if stock levels are low
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
Blacksmith Profile
Daisuke Nishida
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.
