KAI Wasabi Black KAI-6721D KAI Wasabi Black Deba 21cm

Blade made of Daido 1K6 high-carbon stainless steel
Hardened at 58 degrees Rockwell to have high endurance
Black, ergonomic handle with an Oriental design
Made in Japan

The Japanese Deba knife or Deba bōchō translates to “little carving knife”  – a part of the three types of knives that comprise the three standards of Japanese knives for cuisine along with Yanagiba and Usuba — primarily used for cutting fish and other kinds of meat.

Great for working with whole pieces of fish, the pointed blade is primarily used for substantial cuts deep within and for cutting small bones. A heavy knife that is ideal for filleting a whole fish, the Deba knife features a well-balanced handle that is comfortable to use and offers the Chef freedom to make short work of the heavy-duty tasks when dealing with a whole fish.