Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
Traditionally, this is a Japanese fish knife but it is very versatile. Most Japanese cooks will sharpen the blade at two different angles. The front of the knife is for delicate work and the heel of the knife for pushing through soft bone and chopping. Deba, characterized by its thick and relatively shorter blade length makes it solid to hold and very maneuverable. The large bevel allows for incredibly stable pull cuts.
*approximate handle length 400mm
*approximate blade thickness (back) 7.5mm
*Length of blade is measured from the end of the handle to the tip of the blade.
