Kajiwara – Double Bevel Deba – 150mm

R2,650.00

Kajiwara
A third generation master blacksmith from Tosa, Kajiwara is noted for his skill and ability using traditional methods that create long lasting and extremely sharp knives.

This Deba can be used by Left or Right handed users. The blade is made from Aogami 2 Cladded in Soft Iron and fitted with a beautiful Rosewood handle.

 

The Soft Iron around the Carbon core is fully reactive and needs special care and attention. The blade will form a nice patina overtime that will protect the knife from rust.

We recommend purchasing a rust eraser with this knife – https://kitchensamurai.co.za/product/naniwa-rust-eraser-fine/

 

Deba

The Deba is one of the first knives a sushi chef would use when preparing fish. Mainly used for filleting fish but can also be used for doing some poultry work.

These knives, and a considerable amount of skill on the chefs part, are the reason sushi looks so good and why the fish is cleaned so perfectly. Done properly, the bones will be in one pile with almost no meat on them and the meat will be completely bone-free, perfect fillets.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

 

 

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