Additional information
| Knife Shape | Deba |
|---|---|
| Total Length | 280 mm |
| Blade Length | 150 mm |
| Rockwell Hardness | 52 |
| Edging | Single Bevel |
| Handle Material | Magnolia Handle with Tritan Collar |
RYUTOKU – Deba 150mm
R625.00
RYUTOKU
RYUTOKU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.
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.
Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that excel at cutting softer, thinner product like fish but in return require a different skill set to use and sharpen.
Delivery time: 2 to 3 Working days
FREE SHIPPING for orders over R850
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, cleave or prise 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.
In stock
Related Products
Satake Masamune SK – Deba 155mm
Satake Cutlery
Specializing in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.
The Satake SK Deba is manufactured using SK Carbon Steel. SK rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a steel that is heat treated to higher hardness ratings. The blade is easy to sharpen and will hold edges for respectable periods of time. The handle on this range of knives are octagonal in shape and is made from durable Magnolia wood. The deba is a single beveled knife mainly used to prepare fish however, it’s also sometimes used for poultry.
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, cleave or prise 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.
RYUTOKU – Yanagiba 210mm
RYUTOKU
RYUTOKU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.
Yanagiba:
The Yanagiba is like a carving knife on rocket boosters. It slips through food effortlessly and crazy sharpness of the single edge means you will never struggle. Its a true gateway knife for people wanting to get into single bevel knives and learn some cool tricks. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. (The opposite is true for is true for a lefty. ) As the driver of the blade, you must take control and tell it where to go. Sounds tricky, but you will get the hang of it after a while. Still the Yanagiba can take years to master.
This is a true slicing machine for people who love excellence.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R850
Delivery time: 2 to 3 Working days
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, cleave or prise 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.
Moribashi Plating Chopsticks Bloodwood
Moribashi are long chopsticks, with a tip made of Stainless Steel. They are popular among Japanese Professional Chefs, used for preparing and serving Japanese Cuisine, such as Tempura, Sashimi etc. or turning food on the stove. They are not generally designed for eating. These chopsticks allow handling of hot food with one hand, and are used like regular chopsticks.
Professionals usually prefer Metal Tip rather than Wooden or Bamboo’s, as the tips of regular bamboo chopsticks discolour and get greasy after repeated use in hot oil. It is also much more hygienic. The wooden handle protects against heat.
The first thing you will notice about these is the weight, quality and balance they have.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
TOUSHU MV Deba 165mm
TOUSHU
TOUSHU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price
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.
Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that excel at cutting softer, thinner product like fish but in return require a different skill set to use and sharpen.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Delivery time: 2 to 4 Working days
FREE SHIPPING for orders over R850
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, cleave or prise 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.
Satake Masamune SK – Mini Deba 120mm
Satake
Specialising in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.
The Satake SK Deba is manufactured using SK Carbon Steel. SK rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a steel that is heat treated to higher hardness ratings. The blade is easy to sharpen and will hold edges for respectable periods of time. The handle on this range of knives are octagonal in shape and is made from durable Magnolia wood. The deba is a single beveled knife mainly used to prepare fish however, it’s also sometimes used for poultry.
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, cleave or prise 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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