Blacksmith's Deba Knife - Large Size, Left-Handed, 16.8cm Blade

For right-handed users (standard size, 15cm blade) https://jp.pinkoi.com/product/WtJawFRJ For left-handed users (standard size, 15cm blade) https://jp.pinkoi.com/product/N4WbSRHV *All photos on this page show the standard size (15cm blade) for right-handed users. This custom size features a blade that is 1.5cm longer. Please also note that the blade orientation is reversed for this left-handed model. This is a custom-ordered, longer blade deba knife specifically designed for left-handed users. One item is currently in stock. The following is an introduction to our deba knives. (Specifications such as size are as per this page's featured item.) As the name suggests, this is the third type of knife to complete your home collection. 1st: Gyuto (Chef's Knife) → Your primary all-purpose knife. 2nd: Petty Knife → For peeling fruits and vegetables, as well as slicing cheese and fruits. The 3rd is this deba knife. When you hear "deba knife," you might strongly associate it with "preparing fish." However, its utility extends beyond that. We'd like to introduce you to the deba knife, including the process behind its creation. Following the great popularity of our first knife, the petty knife, we received many requests for a gyuto knife as well, leading to the creation of this gyuto. Its popularity stems, first and foremost, from its aesthetic. The blade retains the marks of forging, and even the handle, which is often outsourced, is entirely handcrafted by our artisans. It possesses a unique charm that defies easy categorization as purely Japanese or Western. Furthermore, once you experience using it, you'll notice the difference from stamped knives. Many customers have found themselves purchasing a second knife after appreciating the comfortable grip and exceptional sharpness. This journey of experiencing the "difference in knives" through such materials and craftsmanship has inspired us to collaborate with Mr. Shimada of Shimada Blade Works to rethink and create a "forged knife for home use." This led to the development of this deba knife. While it might initially appear to be a professional-grade knife, it's a highly recommended addition for those who already own a gyuto and a petty knife. The deba knife is characterized by its "thick, heavy blade" and "single bevel." "Thick, Heavy Blade" Primarily used for preparing fish. The blade is made thick and heavy to prevent chipping. This knife will undoubtedly perform admirably when filleting fish. We also highly recommend it for cutting through hard ingredients – items that might prove challenging for a gyuto knife in a home kitchen, such as corn on the cob, pumpkin, and chestnuts. Using a knife suited to the ingredient will help maintain the blade's integrity and ensure its longevity. Its weight also makes it suitable for thinly slicing cabbage. We encourage you to explore its versatility beyond just fish. "Single Bevel" Please refer to photos 4 and 5. Photo 4 shows a single bevel, and photo 5 shows a double bevel. The difference is more apparent when viewed from the base. The gyuto and petty knives are double-beveled, similar to common kitchen knives. Japanese knives used by professional chefs are often single-beveled, and the deba knife is crafted this way as well. While single-bevel knives are typically designed for right-handed users, this particular page features a left-handed version. The handle is particularly distinctive, crafted from zelkova wood and finished with copper banding. Many handles are made of plastic, but through persistent requests and repeated prototyping, we achieved this unique form. From here, we'll introduce the blade of our forged knives. Mass-produced knives are known as stamped knives. This manufacturing method uses dies to cut out knife shapes, allowing for cost-effective mass production. In contrast, forged knives are the result of a blacksmith's craft, where steel is individually heated, hammered, and shaped. This technique is the same used for creating agricultural tools and weaponry (like Japanese swords) and boasts a 650-year history in the Yamagata region. The process involves forge-welding steel, heating it to high temperatures, and then hammering and tempering it. It's also hammered and forged at room temperature, followed by grinding to shape the blade. Any warping is meticulously corrected, and the blade is repeatedly sharpened to completion. Care is not significantly different from that of ordinary knives. After washing, simply wipe off any moisture, and no special maintenance is required. If rust appears, use a commercially available rust remover. Eraser-type rust removers are particularly user-friendly and pose minimal risk of damaging the blade, making them a recommended option. Regarding sharpening, while local sharpening services are an option, re-sharpening is also available directly from Shimada Blade Works, the manufacturer. Please feel free to contact us; we can arrange this for the cost of round-trip shipping and actual service fees. [Materials] Blade: Steel (Aogami No. 2) / Soft Iron San Mai construction (clad blade) Single bevel Handle: Zelkova wood / Copper [Dimensions] Overall length: 31cm Blade length: 16.8cm [Box] Comes in a dedicated gift box.