TADAFUSA DEBA KNIFE

Deba knife is Japanese style knife and used to cut fish, though also used when cutting meat.  They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba knife first appeared during the Edo period in Sakai, Osaka.  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. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are also available as stainless steel. The carbon steel blades, however, can be sharpened into a sharper cutting edge.

The deba is not intended for chopping large diameter bones.

Tadafusa knives are hand-forged, triple layered blades of rust-resistant SLD steel, stay sharp longer. The heat-treated chestnut handles resist moisture and bacteria. Beautifully presented in bespoke cardboard packaging which makes a great gift.

-Receive Good-Design Award-

Fumiko Shibata who is the industrial designer input female perspective to the Tadafusa knives.
Feature of a tapered tang gives a great balance and the handle is made of chestnut wood  which is heated higher temperature to evaporate excess moisture to make it very sanitary and corrosion resistant.

Blade: SLD steel & Stainless steel 　
Handle: Chestnut wood

With the purchase of a new knife at HITACHIYA USA, you will receive free initial knife sharpening service as an optional.  This initial sharpening service “Honbazuke” is to enhance the sharpness of blade from factory edge. 
Please contact us and make a request.
Please note that all sharpened knives are not returnable or eligible for exchange.