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Blade Length | 180 mm |
Total Length | 330 mm |
Steel | Shirogami (White #2) |
Handle | Rosewood |
Ferrule | Black Pakkawood |
Rockwell | 62-63 |
Height Spine to heel | 54 mm |
Width at Spine | 7.8 mm |
Weight | 312 grams |
Bevel | Single (Right Handed) |
Hideo Kitaoka is both a third generation blacksmith, and a founding member of the Takefu Knife Village in Echizen city, Fukui prefecture, Japan. Starting his apprenticeship under his father and grandfather from a very young age, Kitaoka-san has spent decades specializing in and perfecting single bevel knives, and working solely with Aogami and Shirogami steel. With surprisingly levels of fit and finish, and fantastic grinds, we don't think you can find a better single bevel for anywhere near the price of these affordable, high performance works of art!
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knife
The Deba is a single bevelled knife, traditionally used for fish butchery in Japan. It excels at breaking down fish and fileting. Debas are typically heavier, have a thicker spine, taller blade height, aggressive belly, and stronger at the tip and heel, with a taper towards the tip. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 150mm and 300mm in length.
*THIS KNIFE IS FOR RIGHT HANDED USERS ONLY*
Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:
All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.
We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.
Curbside pick-up is available at both our Hamilton and Etobicoke locations.
To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.
More questions? Check out our shipping policy, our return policy, or reach out to us directly.
The Deba is a traditional, single beveled, Japanese fish butchery knife used to fillet fish. Being single bevelled, they angle in only from one side and thus are super sharp. If you have never used a Deba, it will take some time to master. They are sharpened using a slightly different technique compared to double beveled knives. Once mastered, they are a nimble and precise tool commonly used in Japanese cuisine.
AKA White #2: This is the most pure of all steel types and is renowned for its super easy sharpening and ability to get unbelievably sharp. It is most commonly used in traditional single beveled knives, but is more prone to chipping than other steel types. It’s great for those who want the easiest sharpening experience possible for their knives.
Chemical Composition:
C 1.05-1.15%
HIGH MAINTENANCE
Iron clad knives are composed of three layers of material: iron coating the outside with carbon steel inside. All layers are susceptible to rust and discolouration, so they must be kept dry and clean by wiping them down immediately after use. They will develop a patina (a darkening of the steel; blue, dark grey, and sometimes black colouration of the blade) no matter how well they are cared for. Iron clad knives are great for those who plan to thin and polish their blades, as iron is much easier to work with than stainless steel.
Hideo Kitaoka is both a third generation blacksmith, and a founding member of the Takefu Knife Village in Echizen city, Fukui prefecture, Japan. Starting his apprenticeship under his father and grandfather from a very young age, Kitaoka-san has spent decades specializing in and perfecting single bevel knives. He works exclusively with Aogami and Shirogami steel. With surprising levels of fit and finish, and fantastic grinds, we don't think you can find a better single bevel for anywhere near the price of these affordable, high performance works of art!