Tojiro Shirogami Mini Deba 120mm

R1,450.00

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

Deba

Deba Knife (出刃包丁 – pronounced: Deba Bōchō) literally translated from Japanese means ‘pointed carving knife’. The Deba is not a carving knife though but rather a ‘carver’ of fish and mainly applied to breaking down whole fish.

The Deba Knife is traditionally used for cleaning, filleting and beheading whole fish but the sturdy blade and heavier weight allows it to break down other meats and poultries with small bones but is not suited for cutting through thick bones. Like with most Traditional Japanese knives the Deba is best designed for a single or specific purpose, fish filleting.

The Deba knife is a heavy, robust knife featuring a thick, wide blade with a pointed tip. The thick blade and heavyweight on the heel allow for heavier duty work while the middle of the blade creates clean cuts. The pointed tip is used for precision work and helps you to feel the bones of the fish when filleting. The Deba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

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.
  • 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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