Masahiro Bessen Deba

Debais a Japanese-style knife used mainly for cutting fish but also meat. They come in many sizes, from 120 mm to 300 mm. The cutting edge is very durable to cope with cutting off the head of a fish or cutting through small bones. Thedebaknife is sharpenedon one side, making it easy to handle filleting or portioning. The knives from this series were made in the spirit of Japanese tradition and style, which has its roots hundreds of years ago, when craftsmen forged the most exquisite samurai swords. The blades of the knives from the Bessen series are made of steel with a high (1.1%) carbon content, hardened to 61-63 HRC. Single-sided sharpened by craftsmen with over 30 years of experience, they are characterized by incredible sharpness. The handle is made with attention to detail typical of Japan, from lightmagnolia woodreinforced with a plastic ring. Traditional Japanese cuisine is largely based on fish and vegetables, which are prepared in a variety of ways. This requires the use of knives specially designed for this purpose, which we commonly call Japanese-style knives. Knives such as Deba, Yanagiba or Usuba are tools that every sushi master certainly has. Steel type: Carbon Steel (Ki-gami No.2) HRC: 61-63 Handle material: magnolia wood Sharpening method: one-sided Dimensions: Total length (A): 325 mm Blade length (B): 183 mm Width (C): 55 mm Thickness (D): n/a Weight: 311 g Useful information: * All Masahiro knives are extremely sharp, so we recommend using them with due care. * Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose). * Do not use knives for purposes other than food. * Use wooden or plastic cutting boards for cutting. * Knives should not be washed in dishwashers as they damage the cutting edge. * Wash the knife in warm water with dishwashing liquid. * After washing, wipe the knife dry.