Sanshu Deba Knife

The heavy-spined Japanese blade built to break down a whole fish.

Forged from Hitachi's White Paper No.2 (Shiroko) high-carbon steel, the deba takes a keen edge and holds it, with the thick, wide blade a deba is known for: heavy enough to chop through thin bones and precise enough to fillet cleanly. High-carbon steel rewards a little care, so wipe it dry after use to keep rust at bay.

• Blade steel: Hitachi White Paper No.2 (Shiroko) high-carbon steel
• Thick, wide deba blade for filleting fish and light mincing
• Total length 12"; blade approximately 7"
• High-carbon steel; hand wash and dry promptly to prevent rust
• Made in Japan