The Japanese Knife for Fish Preparation
The Japanese brand Kai manufactures globally recognized knives for their quality. Besides professional knives, the brand also creates utensils such as razors, scissors, and sharpening stones.
The Deba knife is a Japanese knife primarily used for working with fish, but it can also be used for meat chopping and making tartare. It's ideal for filleting fish, cutting heads, bones, tails, as well as for making sushi, maki, and cracking crustacean shells.
This Kai Deba knife is part of the Wasabi Black series, combining high functionality, sharpness, quality materials, and minimalist design. This series is easy to maintain as the resin handles are water-resistant, ensuring simple and enjoyable continuous use!
Recognized Quality
Featuring a 15 cm sharp blade made of 1K6 stainless steel, with a resilient alloy composed of molybdenum and vanadium with 0.8% carbon, this Deba knife ensures excellent sharpness while remaining flexible for durability.
The blade provides a precise and clean cut and reaches a hardness of 58 HRC, allowing for easy sharpening.
This professional Deba knife has a handle made of polypropylene and bamboo powder, a noble material consisting of compressed wood and resin. Its traditional D-shaped form fits all hand shapes and withstands heavy use and temperature variations.
Clean and efficient in design, it meets the demands of culinary professionals while also being suitable for individuals and enthusiasts seeking quality equipment.
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