Deba

The traditional Japanese fish butchering knife. Thick, heavy, very sharp!
Items: 18 of 8, per page
  • Misono Molybdenum Western Deba Knife, 6.5-inch (165mm) - #550
    • 28% off
    Product is out of stock

    VERY heavy-duty deba knife, in a "western" shape. Thick blade for super strength and heft, and weighs 340 grams! Nice because you get the traditional deba thinking, but in a more durable and usable Western-style shape and handle. Can be used to cut through fish bones (deba knives are usually used for fish in Japan), and through half-frozen food, and for meat cutting (porc, beef, etc.), but the edge is still very sharp so it is NOT a cleaver and so this is not to be used for hacking bones or frozen food (which would damage the edge). In beautiful black and white Japanese gift box. Note: as with all Misono knives, this is sharpened mostly on the right hand side and so is only suitable for right hand use.

    • Retail price: CDN$290.00
    • Price: CDN$209.95
    • You save: CDN$80.05 (28%)

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  • Moritaka Supreme Deba Knife, 165mm (6.5"), Aogami/Blue Super Carbon Steel
    • 29% off
    Product is out of stock

    Moritaka Supreme Deba Knife, 165mm (6.5"), Aogami/Blue Super Carbon Steel A superb and razor-sharp carbon steel deba, hand-made in the Moritaka family workshop in Japan.

    • Retail price: CDN$336.00
    • Price: CDN$236.95
    • You save: CDN$99.05 (29%)

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  • Moritaka Supreme Deba Knife, 180mm (7.1"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    A traditional style Deba (fish butchering) knife, handmade in the Moritaka workshop. Note that unlike most other Moritaka knives, this one is indeed very thick, but it is still pretty much 50/50 bevel and so generally fine for right or left hand use. Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut wooden handle and a stainless steel tang. These blades can take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off, though it will eventually wear off over time and this is normal and to be expected. Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty. Comes packed in a nice cobalt-blue box.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk. It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone. Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.

    • Retail price: CDN$400.00
    • Price: CDN$288.95
    • You save: CDN$111.05 (28%)

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    Only 5 left in stock
  • Sakai Takayuki Deba Knife, Aonikou, 180mm / 7.1"
    • 30% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! The perfect choice for someone looking for a traditional real Japanese Deba made in the traditional manner out of the highest grade Japanese carbon steel: Aonikou, or Ao-Ko, known in English as blue-2 steel, from the Hitachi Yasuki-works. This steel is a high carbon steel alloy, with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This is a beautiful and high quality pro-grade knife. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Only for right-hand use. Comes packed in a beautiful gift box. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    NOTE: This knife is for RIGHT HAND USE ONLY.

    • Retail price: CDN$598.00
    • Price: CDN$419.95
    • You save: CDN$178.05 (30%)

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  • Sakai Takayuki Deba Knife, Kasumi-suigyue, 165mm / 6.5"
    • 28% off

    An excellent choice for the sushi or Japanese cooking hobbyist or for someone who wants to try a real carbon steel traditional Japanese knife. This is still a remarkably well-made knife for the price (!), the only tradeoff being that it is made with a slightly less expensive Hitachi Yasugi white steel (instead of the higher end white-2 steel) and the final sharpening isn't as sharp as the more expensive knives, since the final sharpening of this type of knife is done by hand and so takes time (and money). You could certainly sharpen this up just as much as just about any other knife here, but to save money it simply doesn't come sharpened to this level from the maker.

    • Retail price: CDN$214.00
    • Price: CDN$154.95
    • You save: CDN$59.05 (28%)

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  • Sakai Takayuki Deba Knife, Tokojou, 165mm / 6.5"
    • 31% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! A professional-grade tool for the working chef or serious enthusiast or collector. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    • Retail price: CDN$370.00
    • Price: CDN$256.95
    • You save: CDN$113.05 (31%)

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  • Sakai Takayuki Deba Knife, Tokojou, 180mm / 7.1"
    • 31% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing!

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$406.00
    • Price: CDN$279.95
    • You save: CDN$126.05 (31%)

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    Only 1 left in stock
  • Sakai Takayuki Deba Knife, Uzushio, 180mm / 7"
    • 35% off
    Product is out of stock

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! This model features a core of Hitachi Yasugi-works white-2 carbon steel (NOT stainless) for spectacular performance, and this core is clad in absolutely stunning 16-layer iron/steel layered ("Damascus") metal for strength and beauty. A professional-grade tool for the working chef or serious enthusiast or collector. Forged and finished by hand in Japan with expert precision by life-long craftsmen. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 high carbon steel, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light (blonde), and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    NOTE: This knife is for RIGHT HAND USE ONLY.

    • Retail price: CDN$484.00
    • Price: CDN$316.95
    • You save: CDN$167.05 (35%)

    Not rated yet