There is a wide range of uses for this knife. After washing the meat in cold water, it can be used to cut through fish bones, slice up the meat, crack through shells, and dismantle chickens. All of this is pre-processing, but they are essential to ensure that the food is used without waste. The blade is thicker and heavier than other knives to make it easier to work with. It is called an "up-bladed" knife because it protrudes in the front more so than other knives. The tip of the blade is used for dividing and slicing, while the base of the blade is used for tapping and cutting. Therefore, when sharpening the knife, please do it so that the "sledging" is not lost, and you can continue to use it properly.
How to Choose a Deba Knife
Compared to sashimi knives, an Izukuri (de-bladed) knife is more useful for prep work. The blade's base needs to be especially tough to remove the head and cut through the bones of the fish. If the blade's sharpness is consistent from the inner part of the edge to the tip, it will reduce the stress on the fish meat when filleting it. The Sakai Ichimonji Mitsuhide knife is forged by pounding the knife's backside instead of cutting the steel (a key element to Japanese knife creation) so that they stay tough, sharp, and last. The risk of chipping is high due to the nature of its use, so it is essential to choose a knife that is sharp and well-maintained.
Sakai Ichimonji Mitsuhide Recommends the Deba Knife
First We recommend Hakuni-Kasumi Ken, which is made from the most popular steel in Sakai. It can cover a wide range of people from beginners to top chefs. For Japanese & Sushi Restaurants Knives used in the Japanese restaurant industry need to be strong and sturdy enough (nebari) to withstand large fish's bones. We recommend "Shiro-ichi Hagane Mon-tanren" (White Steel #1). It is the most difficult to harden and is the No. 1 selling deba knife in our shop. For Restaurants with High Turnover For those who may not have time to wipe off the knife every time, we recommend the "White Silver" series of stainless steel knives made of Gin San Steel. Open Kitchen and Counter Kitchen Restaurants When customers see chefs using impressive-looking knives, both the chef and restaurant's reputation receive a boost. We have a variety of stylish "Hikari" knives to satisfy those chefs.
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