Japanese Kitchen Knife store

Deba

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Deba (pointed carving knife) are Japanese style kitchen carvers used to cut fish, as well as chicken and meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet. The deba is not intended for chopping of large diameter bones


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 Kurouchi  -Warikomi-

Kurouchi Funayuki

Katsuo knife is hybrid knife (combine Deba and Yanagi-ba). The blade is thin and long. And Katsuo knife is double edge. Standard definition is that the knife was specifically made for fisherman for ease of handling on the boats. The warm color and natural grain of Walnut handle rounds off the natural pure appearance of the knife.

size210mm   $245.00
size240mm   $285.00



Kurouchi Ryo-Deba -Warikomi-

Kurouchi Deba

This is a very practical, basic knife: only the cutting edge and the back side and sharpened and polished. The blade is double-ground to handle heavier tasks such as cutting through the thick bones of large fish or chicken.

size120mm   $145.00
size150mm   $175.00
size165mm   $195.00
size180mm   $215.00
size210mm   $245.00

Santoku Original  -Warikomi-

Tosa Deba

These knives are Santoku Original desigh.
The blade is double-ground to handle heavier tasks such as cutting through the thick bones of large fish or chicken.
Steel -White Carbon steel-
Handle -Ocktagon Handle-
(Magnolia wood + Buffalo horn)

size180mm   $330.00
size195mm   $390.00


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-Blue Steel-

Deba

This knife is used Blue Steel. This steel is high quality carbon steel, created by adding chromium and tungsten to white steel.
The Deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The most notable feature of this knife is the heaviness added by the wide spine. This lends the stability and extra heft needed to cut through tough joints and thick bones with ease. The heel of the blade is used for chopping and cutting through bones. When extra force is needed, the fist of the free hand may be used to push down on the spine near the handle.
HANDLE; Magnolia with Water Buffalo horn bolster.

Knife size150mm  $350.00
Knife size165mm  $370.00


-White Steel- & -Left Handle-

Deba left handle

This knife is used White Steel.
With impurities reduced even further, this is the purest type of Carbon steel, and the closest to Tamahagane Japanese steel. It is also used as a base for developing additional varieties of carbon steel. Forging white steel is extremely difficult. Since very few artisans can forge knives with this material, white steel knives are rare. This type of steel tends to rust easily, but some say that it cuts better than any other steel.
HANDLE; Magnolia with Water Buffalo horn bolster.

Knife size150mm  $325.00
Knife size165mm  $355.00
Knife size180mm  $445.00



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Tosa Deba left handle



-Left Handle-

This knife is used SK Steel. Contains carbon, as well as impurities such as phosphorus and sulfur.
HANDLE; Magnolia with plastic.
This knife is reasonable price.

size150mm   $235.00
size165mm   $255.00
size180mm   $285.00
size210mm   $310.00


-Mioroshi Deba-

-Yellow Steel-

Mioroshi Deba

The mioroshi deba is a specialized knife that can be used both as a deba and as a yanagi knife. This style of knife is much thinner and more brittle than the standard deba, and therefore requires more experience and skill to fully utilize.

size210mm   $230.00


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