Deba cutting knife - Kane Tsune

Need a professional kitchen knife?

The essential knife for all professionals and amateurs who love gastronomic beauty.

The Deba cutting knife is ideal, with its rigid blade it allows clean and precise cutting of all types of food, mainly fish and meat.

The particularity of this knife is that it is sharpened only on one side, its asymmetry offers you a cut on two sides, for example the sushi will have a smooth surface for comfort in the mouth and a beveled surface to allow the fish to better adhered to the rice.

• His blade has a core of traditional high carbon Japanese White Steel surrounded by several layers of soft iron, its hardness is at 60/61 HRC on the Rockwell scale will provide perfect resistance against micro shocks daily cuts and therefore a long lifespan always of the same quality. The blade is slightly concave which will prevent food from sticking to the blade.

• Its handle in traditional Japanese O shape gives you a pleasant grip, made of magnolia wood, its virtue is high resistance to bacteria. The top of the handle is completed with an elegant black bolster.

This Deba cutting knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for making knives, it will enhance all your dishes and refined meals!

Using advice :

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Attention : for optimal preservation of its qualities and long-term performance, this knife is not recommended for the dishwasher Simply hand wash with mild soap, rinse and dry immediately.

Despite its above-average rigidity, like any knife, the Deba knife must be well sharpened to maintain the quality of its edge. You can sharpen the blade using a sharpening stone , preferably. In addition, always use a cutting board, this way you preserve the edge of the blade longer.