M2 Premium Deba chef's knife 20cm

A classic Japanese Deba can be compared to a chef's knife, but this one is thicker and heavier, making it extremely suitable for filleting and cleaning fish. Due to its weight, this knife cuts through bones and cartilage flawlessly and despite the fact that this knife looks a bit bulky, you can fillet extremely refined due to the single-sided sharpened blade. This knife is indispensable for the true enthusiast.  

Pros

• Made of high quality Carbon Steel, which provides excellent tensile strength and high hardness.
• Designed with precision in mind when cutting and filleting fish and poultry, resulting in clean and accurate cuts.
• Beautiful dark classic Japanese handle which gives this knife a stunning aesthetic look in your kitchen.
• Extremely sharp, single-sided, perfect for filleting and removing heads, bones and cartilage.
• Manufactured by PAUDIN, a renowned brand known for its high-quality kitchen accessories.

Unique features

Thick and sturdy blade: A Deba knife is known for its thick and robust blade. This design provides the strength and stability needed to cut through fish bones, small thin bones and cartilage. One-sided sharpening and beveled edge: Unlike many other kitchen knives, a Deba knife has a single-sided beveled blade that excels at cutting and filleting fish and poultry. The bevel also minimizes food sticking to the blade. And the single-sided sharpening makes it ideal for precision filleting and making very fine cuts. Traditional Japanese style: Deba knives reflect traditional Japanese kitchen culture and artisanal style, and have traditionally been essential for preparing seafood dishes in Japanese cuisine.

Maintenance

For longevity and to maintain sharpness, it is recommended to wash the knife by hand and dry it immediately. The knife should always be stored dry to prevent small rust spots. Store your knife in a knife block, on a magnetic strip or in the original gift box.

Specifications

• Type of knife: Deba.
• Material: Classic Japanese knife, made of high-quality carbon steel
• Blade length: 20 cm
• Handle: Traditional Japanese wooden handle
• Hardness: 56+ HRC
• Grinding method: Single-sided sharpening at an angle of 14-16 degrees
• Hardening process: Hardened with liquid nitrogen