KAI Hashimoto-Mikizo Kata-Shinogi Deba — Double-Bevel Wood-Handle Japan-Made

Specifications

Brand

KAI

Type

Double-bevel kata-shinogi deba knife

Dimensions

29.7 x 5.3 x 2.5 cm (297 x 53 x 25 mm)

Weight

About 239 g

Blade and edge

High-carbon stainless blade steel

Side plate and bolster

Stainless steel

Handle material

Laminated reinforced wood

Made In

Japan

Features

29.7 x 5.3 x 2.5 cm, about 239 g: A solid knife of firm weight.

Double-bevel kata-shinogi shape: A deba shape for fish.

High-carbon stainless blade and edge: A stainless blade steel.

Stainless side plate and bolster: Steel parts at the grip.

Laminated reinforced wood handle: A wood grip that looks warm.

Benefits

A double-bevel deba for cutting and filleting fish: A double-bevel kata-shinogi deba with a high-carbon stainless blade cuts and fillets fish. The laminated reinforced wood handle completes a solid knife of about 239 g, made in Japan, ready for the board.

Size, weight and care notes stated up front: The knife is 297 mm long overall, 53 mm wide and 25 mm thick, and it weighs about 239 g. A dishwasher may limit its use. The place of production is Japan. Check these notes against your own board and hand before you order.

A deba instead of a thin fillet knife or a cleaver: A thin knife slips on a whole fish and a heavy cleaver is too blunt. This deba is thick with a double-bevel edge at about 239 g, so the fish is held and cut with control.

Blade, plate and handle materials written out in full: The page lists 29.7 x 5.3 x 2.5 cm, which is 297 x 53 x 25 mm overall, at about 239 g. Blade and edge: high-carbon stainless steel. Side plate and bolster: stainless steel. Handle: laminated reinforced wood.

Pick it up, cut the fish and clean the blade: Pick up the knife and cut or fillet your fish on the board. Afterwards, clean the blade and dry it well, and keep the knife out of the dishwasher to protect the wooden handle.

The main photo of the deba knife: The main product photo shows the deba knife on its own. The thick steel blade looks solid, plain and precise, and it is easy to picture in your hand when you cook.

How to Use

Pick up the knife

Cut or fillet

Clean the blade

Dry and store it

Who Is This For

The Fish Filleting Cook: You want a deba knife that cuts and fillets fish. A thin knife slips on a whole fish and cannot fillet it cleanly. We offer a double-bevel kata-shinogi deba knife, 297 mm long, 53 mm wide and 25 mm thick, at about 239 g. The blade and edge are high-carbon stainless steel, the side plate and bolster are stainless steel and the handle is laminated reinforced wood. Made in Japan. Check the weight against your hand first, and choose it for fish at home.

Product Story

Fish is part of everyday home cooking in Japan, and a deba is the thick knife for cutting and filleting it. This knife has a double-bevel kata-shinogi shape, a high-carbon stainless blade and a laminated reinforced wood handle. It is made in Japan.

What's Inside

• Double-bevel kata-shinogi deba knife

Care Guide

Storage: Store dry and safely.

Important: A dishwasher may limit the life of the knife. Keep the blade away from children.

Comparison

Quick Answer

A double-bevel kata-shinogi deba knife with a high-carbon stainless blade and a laminated reinforced wood handle, 297 mm long overall and about 239 g. It cuts and fillets fish at a home board, and it is made in Japan with a solid and steady feel.