KNIFE DEBA 150MM, SAKAI JIKKO

Description

What is Deba knife?
Deba knife is one of the traditional Japanese style knives and invented in Sakai,Osaka more than 300 years ago. It is specially used for filleting fish. Among other Japanese style knives, it is much thicker and heavier so does not chip easily.

What is a "Jikko Standard Japanese Carbon Steel" Knife?
The Jikko Knife "Standard Series" uses Japanese steel that has long been used for Japanese kitchen knives. The series is the most standard class among our authentic Japanese knives.

Although it is a standard class, the honbazuke (grinding the real edge) is hand ground by a professional craftsman, giving it outstanding sharpness. It is recommended not only for skilled chefs but also for anyone buying a Japanese kitchen knife for the first time.

The blade edge is single bevel, suited for right handers only.
3 Simple Steps to keep your carbon steel knives away from rust and in a good condition.

Carbon steel knives are not rust-resistant. Although it is high quality Japanese steel, it does rust after cutting some highly acidic ingredients or leaving it without proper care. So Please make sure to

1. Always wash the knife after use. Use cleanser if you have one.
2. Pour boiling water onto the knife, then dry with wiping cloth.
3. Rub with vegetable oil and wipe it with tissue paper, this is to prevent the knife having direct contact to the air.

For everyday use you can apply step 1 and 2 only. However if you store the knife for a long period including step 3 is recommended.