The deba is a classic Japanese culinary knife. Used most often to process fish and poultry, it combines some of the functions of a cleaver with some of the functions of a chef's knife. The deba is used to behead and fillet fish, cut through small bones and skin, bone poultry, and cut meat. This traditional single-bevel design is perfect for medium-sized fish as well as smaller poultry, but many cooks like it for chopping, dicing, or mincing tasks, too. Single-beveled blade.
Specifications:
- Steel: Daido 1K6 high-carbon stainless steel
- Handle: Polypropylene
- Blade Length: 6 in. (15.2 cm)
Features:
- Extreme 16° single-bevel blade; gently hollow-ground back
- Graze-finished for attractive brushed look
Deba, 6"
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