GINSU KATANA 6" DEBA ORIGINS COLLECTION -420J2 Japanese Stainless Steel- single bevel forged blades with maple handle

The Japanese Deba knife is one of the 3 basic models used in Japanese cuisine together with the Yagiba, and Nakiri. The Deba knife is a pointed-blade Japanese kitchen knife used mainly for cutting fish, and also for cutting meat and poultry. Deba Uses It is an ideal tool to work with whole pieces of fish, chicken or meat, since its design allows for making deep and precise cuts, controlling the pressure we exert on the blade. The special shape of the blade of a Deba knife allows you to use each part for a specific purpose. The blade of the Deba knife is wide at the heel and pointed at the tip, and it is especially important for a Deba knife to be heavy, with a good blade and well balanced with the handle, both in weight and length. HIGH QUALITY STAINLESS STEEL: Our 420J2 stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes to contact with meat, fruits and vegetables. Our steel blades run the length of the knife and through the handle for a full-tang design. SINGLE BEVEL KNIFE EDGE: Traditional Japanese knives in the hands of premier chefs are usually of a single bevel ground edge in order to give the most precise and sharp edge. Our blades are meticulously sharpened to a 15° edge on the right side while the other side remains flat. A conventional Compound edge is sharpened on both sides usually resulting in a 30° edge which is not as sharp. Our design gives you an incredibly sharp edge while you cut and a flat side helps to separate food slices.