TOUSHU MV Deba 150mm

R850.00

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

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

 

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.

 

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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